marinated lamb chops
Recipes
Lamb
Marinated Lamb Chops
Serve the chops with the reserved marinade.
Ingredients
- 1 cup olive oil, plus more for brushing
- 1/2 cup aged balsamic vinegar
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon ground cumin
- 4 cloves garlic, finely chopped
- 1/2 cup chopped fresh mint
- 16 small lamb chops (about 3 1/2 pounds), frenched
- kosher salt and freshly ground black pepper
- 2 tablespoons lemon zest plus 2 tablespoons juice
Directions
- Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
- Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
- Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
- Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
- Serve the chops with the reserved marinade.
