Recipe courtesy of Emeril Lagasse
Total:
50 min
Prep:
10 min
Inactive:
32 min
Cook:
8 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 4 tablespoons chopped fresh mint leaves
  • 3 tablespoons chopped garlic (about 9 cloves)
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 4 pounds double-cut bone in lamb chops, pounded (optional)
  • Salt and freshly ground black pepper

Directions

In a nonreactive bowl combine the mint, garlic, olive oil, lemon juice and add the pounded (optional) lamb chops to marinate for at least 30 minutes, up to a couple of hours, in the refrigerator. Bring the chops to room temperature before cooking

Heat a cast iron pan over high heat.

Remove the chops from the marinade, and discard the marinade. Liberally salt and pepper the chops and add them directly to the hot pan. Cook the chops 4 minutes per side, more for well-done.

When done, let the chops rest for 2 minutes and serve with a tomato, cucumber, onion, kalamata olives, mint and feta salad.

Cook's Note

Serving suggestion: Serve with a tomato, cucumber, onion, kalamata olive, mint, and feta salad.

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