Prep Time
20 MIN
Cook Time
20 MIN
Total Time
4o MIN
Servings
4
Ingredients
For the Marinade:
● 1 cup fresh mint leaves, loosely packed
● 1 cup fresh parsley leaves, loosely packed
● 1⁄2 cup fresh cilantro leaves, loosely packed
● 1 shallot, roughly chopped
● 3 garlic cloves, roughly chopped
● 1⁄3 cup olive oil
● Juice of 1 lemon (about 2 tablespoons)
● 2 tablespoons pickled pepper juice
● 2-3 pickled peppers (mild or spicy, to taste), roughly chopped
● 1 teaspoon ground sumac
● 1 teaspoon salt (adjust to taste)
● 1⁄2 teaspoon freshly ground black pepper
For the Lamb Chops:
● 8-10 American lamb chops (from a rack of lamb, trimmed of excess fat)
● Olive oil for grilling
Directions
In a blender or food processor, combine mint, parsley, cilantro, shallot, garlic, olive oil, lemon juice, pickled peppers, pickled pepper juice, sumac, salt, and pepper.
Blend to a thickconsistency and adjust seasoning as needed.
Marinade the chops overnight in the fridge, ensuring each piece is well-coated. Remove the American lamb chops from the refrigerator 30 minutes before cooking.
Heat a large grill pan over medium-high heat. Lightly brush the pan with olive oil.
Add the lamb chops in a single layer. Cook for 3-4 minutes on each side for medium-rare, or adjust the time for your desired doneness.
Transfer the grilled lamb chops to a plate and let them rest for 5 minutes to retain their juices.
Enjoy!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
