Ingredients:

  • 1.5 lbs lamb loin chops
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup fresh mint leaves, finely chopped
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt

Instructions:

  1. Combine the olive oil, minced garlic, rosemary, salt, and pepper in a small bowl.
  2. Pat the lamb chops completely dry with paper towels and rub the marinade generously over all sides of the meat.
  3. Let the marinated chops sit at room temperature for 15–20 minutes to ensure even cooking.
  4. Heat a cast iron skillet over medium-high heat until the oil just begins to shimmer.
  5. Place the chops in the pan, searing for 3–4 minutes per side without moving them, until a deep, mahogany-colored crust forms.
  6. Use a meat thermometer to remove the chops when they reach an internal temperature of 135°F (57°C) for medium-rare.
  7. While the lamb rests, whisk together the chopped mint, apple cider vinegar, honey, lemon juice, olive oil, and salt in a small bowl.
  8. Drizzle the mint sauce over the rested chops or serve on the side for dipping.