Tangy Greek Lamb Chops
Prep time: 10min
Total time: 30min
Serves 4
1 bunch
Fresh Mint
0
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
8
lamb loin chops
0
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
Directions
-
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.
Tip
Frozen lamb chops work just as well in this recipe. Simply defrost in the fridge overnight before preparing.
