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;