Herb & Garlic Lamb Chops
Prep Time
Serves
Cooking Mode
⅓ cup loosely packed mint leaves
⅓ cup loosely packed parsley leaves
2 cloves garlic, divided
¼ cup plus 2 tbsp (30 mL) olive oil, divided
1 tbsp red wine vinegar
¾ tsp salt, divided
pinch hot pepper flakes (optional)
¼ tsp black pepper
1 ½ lb 4 lamb shoulder chops
1 cup grape tomatoes
⅓ cup loosely packed mint leaves
⅓ cup loosely packed parsley leaves
2 cloves garlic, divided
¼ cup plus 2 tbsp (30 mL) olive oil, divided
1 tbsp red wine vinegar
¾ tsp salt, divided
pinch hot pepper flakes (optional)
¼ tsp black pepper
1 ½ lb 4 lamb shoulder chops
1 cup grape tomatoes
Directions
1In food processor, puree mint, parsley, 1 clove garlic, 1/4 cup (60 mL) olive oil, vinegar, 1/4 tsp (1 mL) salt and hot chili flakes (if using) until smooth. Set aside.
2Mince remaining clove of garlic and stir with remaining olive oil, 1/2 tsp (2 mL) salt and pepper. Turn lamb chops in mixture to coat. Brown in large skillet, over medium-high heat, 3 to 4 min. per side or until medium-rare or desired doneness. Transfer to plate. Add grape tomatoes to pan, stir or toss until warmed through.
3Serve lamb chops with grape tomatoes and reserved mint and garlic sauce.
Tips
1
Substitute hot pepper flakes with fresh hot chili, such as Thai or finger chili.
Disclaimer
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Personal Note
Personal Note
