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Juicy Seared Marinated Lamb Chops with Mint Sauce
By Phoebe Lapine · feedmephoebe.com
4
10 min + marinating (10 min-overnight)
Lamb rib chops marinated in a bright mint, parsley and lemon sauce, then seared in a cast iron skillet until medium-rare.
| prepHeat a large cast iron skillet over medium-high heat | ||||||
| 240 ml mint leaves | Pulse mint, parsley, vinegar, lemon zest & juice | Add garlic, salt & pepper flakes, pulse | Drizzle in oil, puree until smooth | Coat lamb chops with 1/3 cup sauce, rest 10 min or overnight | Scrape marinade, season chops, sear 2–3 min per side | Serve with remaining mint sauce |
| 240 ml roughly chopped parsley | ||||||
| 1 tablespoon red wine vinegar | ||||||
| Zest of 1 lemon | ||||||
| 45 ml lemon juice | ||||||
| 1 garlic clove, crushed | ||||||
| ½ teaspoon sea salt, plus more for seasoning | ||||||
| ¼ teaspoon red pepper flakes | ||||||
| 120 ml olive oil (for mint sauce) | ||||||
| 900 g lamb rib chops (about 12) | ||||||
| Olive oil (for searing) | ||||||
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