Mojito Lamb Chops
Mint and lamb go together like.... mint and rum!!!
Ingredients
4 lamb chops
2 teaspoons salt
4 garlic cloves, skins removed and flattened/smashed
1 cup extra virgin olive oil
2/3 cup lime juice
2 tablespoons rum
1 cup mint leaves
Instructions
Preheat oven to 450F.
Lightly season lamb chops with 1 teaspoon of salt. Combine 3 garlic cloves, 1/2 cup extra virgin olive oil, 1/3 lime juice, 1 tablespoon rum, and a few mint leaves. Marinate the lamb chops in this mixture at room temperature for 30 minutes. Discard marinade.
To make the Mojito sauce, pulse remaining garlic, olive oil, lime juice, rum, and salt in a small food processor until combined.
Preheat an oven-safe frying pan over high heat for about a minute. Carefully add the lamb chops to the pan and sear until well browned, about 2 minutes. Flip the chops and sear the other side, about 1 minute.
Carefully transfer the frying pan with the lamb chops to the oven. Roast to medium-rare (130F) or medium (135F), which should take about 3-5 minutes.
Remove the chops from the oven and transfer to a plate to rest 5 minutes. Serve with Mojito sauce.
Mojito Lamb Chops
Ingredients
Instructions
- Preheat oven to 450F.
- Lightly season lamb chops with 1 teaspoon of salt. Combine 3 garlic cloves, 1/2 cup extra virgin olive oil, 1/3 lime juice, 1 tablespoon rum, and a few mint leaves. Marinate the lamb chops in this mixture at room temperature for 30 minutes. Discard marinade.
- To make the Mojito sauce, pulse remaining garlic, olive oil, lime juice, rum, and salt in a small food processor until combined.
- Preheat an oven-safe frying pan over high heat for about a minute. Carefully add the lamb chops to the pan and sear until well browned, about 2 minutes. Flip the chops and sear the other side, about 1 minute.
- Carefully transfer the frying pan with the lamb chops to the oven. Roast to medium-rare (130F) or medium (135F), which should take about 3-5 minutes.
- Remove the chops from the oven and transfer to a plate to rest 5 minutes. Serve with Mojito sauce.
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