Grilled Lamb Chops with Rosemary & Mint

1 handful of both fresh rosemary and mint
4 garlic cloves
Salt and pepper to taste
¼ cup Vera Jane’s Extra-Virgin Olive Oil
8 lamb chops
Lemon wedges for serving, if desired

Strip the leaves off of both the rosemary and mint. Finely chop the rosemary leaves, mint leaves, and garlic together, either by hand or in a food processor; season to taste with the salt and pepper. Stir in the olive oil and blend. In a

dish, brush/coat the chops and let them sit at room temperature for at least 30 minutes or up to 2 hours.



Preheat a grill or grill pan. Season the lamb chops again with salt and pepper to taste. Grill over high heat, turning once, until nicely charred on the outside and medium-rare within,about 6 minutes total. Transfer the lamb to a platter and let it rest for 5 minutes. To serve, drizzle with some additional olive oil and a fresh squeeze of lemon.

Makes 4 servings
Prep Time: 10 Minutes

Per serving: 440 calories; 30g total fat; 7g saturated fat; 135mg cholesterol; 125mg sodium; 3g total carbohydrates; 0g dietary fiber; 39g protein;