Ingredients
4
4 servings
- •8 lamb chops
- •2 tablespoons olive oil, divided
- •2 teaspoons chopped fresh rosemary
- •salt and ground black pepper to taste
- •0.25 cup mint leaves
- •3 tablespoons extra-virgin olive oil
- •1 tablespoon lemon juice
- •1 teaspoon lemon zest
Instructions
- Make the lamb chops: Brush chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
- Heat remaining 1 tablespoon olive oil in a skillet. Add chops and cook until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- While the chops are cooking, make the mint oil: Combine mint leaves, extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth.
- Drizzle mint oil over chops.
Nutritional Facts
Per 4 servings
- Calories: 508
- Carbohydrate: 1g
- Fat: 43g
- Fiber: 0g
- Protein: 28g
- Sugar: 0g
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