# What You Need:
→ Lamb
01 - 8 small lamb loin or rib chops, about 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 pepper to taste
# Steps:
01 - Pat lamb chops dry with paper towels. Rub evenly on both sides with olive oil, kosher salt, black pepper, minced garlic, and chopped rosemary.
02 - Place a large skillet or cast iron pan over medium-high heat and heat until very hot.
03 - Arrange chops in a single layer. Sear for 3 to 4 minutes per side for medium-rare or until desired doneness. Work in batches if needed. Transfer to a plate and tent loosely with foil; rest for 5 minutes.
04 - In a mixing bowl, combine chopped mint, parsley, shallot, red wine vinegar, and honey. Slowly drizzle in extra virgin olive oil while stirring. Season with salt and pepper to taste.
05 - Plate lamb chops warm and drizzle liberally with the rustic mint sauce. Garnish with additional mint leaves if desired.
