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Categories:
garlic lamb chops rosemary mint leaves olive oil pine nuts cucumber mint jelly white wine vinegar olive oil pomegranate mint leaves garlic
Viewed: 12 - Published at: 5 years agoIngredients
- 4 garlic cloves
- 4 3/4 to 1-inch thick lamb chops (8 to 10 ounces each)
- 2 teaspoons minced fresh rosemary leaves
- 2 teaspoons chopped fresh mint leaves
- 3 tablespoons olive oil
- 1/2 cup pine nuts
- 1 English cucumber
- 2 tablespoons mint jelly
- 2 tablespoons white-wine vinegar
- 1 tablespoon olive oil
- Seeds from 1 large pomegranate
- 2 tablespoons chopped fresh mint leaves
- 1/2 teaspoon minced garlic
Method
- Mince garlic.
- Pat lamb chops dry.
- In a small bowl stir together garlic,rosemary, mint, and 1 tablespoon oil.
- Rub mixture onto lamb and season with salt and pepper.
- In a heavy non-stick skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat.
- Transfer lamb chops to a plate.
- Make salsa: Toast pine nuts in a dry skillet over moderate heat until golden.
- Seed cucumber and cut into 1/4-inch dice.
- In a bowl whisk together jelly, vinegar and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing.
- Season salsa with salt and pepper.
- (Do not make salsa ahead or it will become watery.)
- Top lamb with some salsa and serve remaining salsa on the side.
