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Serves 1-2
3 lamb chops (I picked up the pre-packaged New Zealand Lamb Chops at Wholefoods)
For the marinade:
1/4 cup fresh mint leaves (pudina), coarsely chopped
1/2 cup fresh cilantro/coriander leaves, coarsely chopped
1 large garlic clove, smashed
1/2 lemon, zested and juiced
salt
fresh ground black pepper
3-4 tbsp EVOO (Extra Virgin Olive Oil)
Generously season the lamb chops with salt and fresh ground pepper and keep aside.
In a food processor, combine all the ingredients for the marinade and mix well pulse it several times. Pour all of the marinade over lamb chops and massage them a little making sure each chop is well coated with the marinade. Cover with a plastic wrap and let it sit in the refrigerator for about an hour.
Preheat oven to 400 deg F.
Heat a flat pan or an iron skillet on medium high heat. When the pan is sufficiently hot, shake and remove excess marinade and sear the chops on the pan for about 4 mins on each side, till a dark brown crust is formed. Place them on a baking sheet, pour the remaining marinade over the chops and finish cooking them in the oven for about 5 mins or until they are done to the desired level.
Serve hot.
