# What You Need:
→ Lamb
01 - 8 small lamb loin or rib chops, approximately 1 inch thick
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh rosemary, finely chopped or 1 teaspoon dried rosemary
→ Mint Sauce
07 - 1 cup fresh mint leaves, coarsely chopped
08 - ¼ cup fresh flat-leaf parsley, chopped
09 - 1 small shallot, minced
10 - 2 tablespoons red wine vinegar
11 - 2 teaspoons honey
12 - ⅓ cup extra virgin olive oil
13 - Salt and black pepper, to taste
# Directions:
01 - Pat lamb chops dry with paper towels. Rub both sides with olive oil, kosher salt, black pepper, minced garlic, and chopped rosemary.
02 - Heat a large skillet or cast iron pan over medium-high heat until hot.
03 - Place lamb chops in a single layer in the skillet, working in batches if necessary. Sear for 3 to 4 minutes per side for medium-rare or until desired doneness. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.
04 - Combine mint, parsley, shallot, red wine vinegar, and honey in a mixing bowl. Gradually drizzle in extra virgin olive oil while stirring. Adjust seasoning with salt and black pepper to taste.
05 - Serve lamb chops warm, drizzled with rustic mint sauce. Garnish with additional mint leaves if desired.
