Cooking Instructions
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Step 1
In a saucepan, add
Olive Oil (1/4 cup)
,
Shallots (2)
, and
Garlic (3 cloves)
and cook over medium heat, until fragrant and lightly brown. Turn off the heat, and add
Italian Seasoning (1/2 tsp)
,
Dried Mint (1/2 tsp)
, and
Crushed Red Pepper Flakes (1/2 tsp)
. Stir to combine and let it cool.
Step 2
In a mixing bowl, add
Greek Yogurt (1 cup)
,
Fresh Parsley (1/3 cup)
,
Fresh Dill (2 Tbsp)
,
Fresh Mint Leaves (1/3 cup)
,
Ground Cumin (1/2 tsp)
,
Honey (1 tsp)
,
Lemon Zest (1)
, and 1 Tbsp of Lemon Juice. Mix to well combined, season with
Salt (1/2 tsp)
and
Ground Black Pepper (1/2 tsp)
.
Step 3
Season the
Lamb Chops (8)
generously with
Salt (1/2 Tbsp)
and
Ground Black Pepper (1/2 Tbsp)
. Drizzle half of the chili oil over the lamb. Massage and rub on both sides, set at room temperature.
Step 4
Heat up the grill pan over high heat. Once hot, place on the lamb chop, and cook over medium-high heat, for 2-4 minutes on each side to desired doneness or the internal temperature reaches 135 degrees F (58 degrees C).
Step 5
Remove from the heat, and let the lamb rest for 5 minutes before serving.
Step 6
Drizzle with chili oil over the top, garnish with some mints. Serve with herby yogurt sauce and
Pita Bread (4)
on the side.
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