Tangy Greek Lamb Chops

Prep time: 10min

Total time: 30min

Serves 4

1 bunch

Fresh Mint

1/4 cup

First Cold Pressed Extra Virgin 100% Olive Oil

60 mL

2 tbsp

Roasted Garlic Seasoning Paste

30 mL

2 tbsp

Méditerranéen Pesto

30 mL

3 tbsp

fresh lemon juice

45 mL

lamb loin chops

1/4 tsp

each salt and pepper

1 mL

1/3 cup

Sundried Tomato & Basil Goat Cheese Crumbles

75 mL

2 chops

calories

360

fat

30 g

saturated fat

12 g

carbs

2 g

protein

22 g

cholestrol

110 mg

sodium

300 mg

potassium

160 mg

Crush mint stems and leaves by hand and put in a shallow dish along with olive oil, garlic paste, pesto and lemon juice. Mix well. Set the lamb chops in marinade and turn to coat evenly. Cover and refrigerate for at least 30 min.
Heat a large skillet on medium-high and preheat oven to 400°F (200°C). Remove lamb chops from marinade, season with salt and pepper and sear on both sides for 1 to 2 min. or until well browned.
Transfer chops to a parchment-paper-lined baking sheet. Top each chop with 1 tbsp (15 mL) goat cheese and roast in the oven for 8 to 10 min. for medium doneness.
Cover meat with foil and rest for 5 to 10 min. before serving.

Frozen lamb chops work just as well in this recipe. Simply defrost in the fridge overnight before preparing.