Saturday, May 17, 2014

Lamb Chops with Parsley, Mint, and Olive Saute

This has an hour marinade time, but you can cut that down if you're in a rush. Other than that, this comes together very quickly. Typically, I don't think of parsley as a green vegetable, but here the wilted parsley mixed with a bit of olives and mint works as a delicious topping for the lamb - something a bit different while allowing the lamb to still be centerstage. Traunfeld calls for finishing the chops in the oven, but if yours are as thin as mine, you might just want to sear them on the stove and be ready to serve.

One year ago: Rigantoncini with Sausage, Fresh Ricotta, and Orange
Two years ago: Cashew Cheese with a Bell Pepper Sauce
Three years ago: Thai-inspired Tacos
Four years ago: Vegetable Lasagna

Lamb Chops with Parsley, Mint, and Olive Saute (from The Herbal Kitchen)

2 cloves finely chopped garlic
2 tbsp fresh lemon juice
1/4 cup finely chopped mint
1 1/2 tsp kosher salt
1/4 tsp ground black pepper
8 lamb rib chops (2 - 2 1/2 lbs)
2 tbsp olive oil
3 cups flat-leaf parsley sprigs
3/4 cup coarsely chopped mint
1/2 cup chopped, pitted black olives (Kalamata or Nicoise)

1. Stir together garlic, lemon juice, 1/4 cup finely chopped mint, salt, and pepper in mixing bowl. Toss in chops and coat with marinade. Let sit at room temperature for about an hour.
2. Preheat oven to 400F. Heat olive oil in a large ovenproof skillet over medium high. Lower chops to pan and brown on all sides. Place in oven and cook 5 - 10 minutes until medium rare.
3. Place chops on warm serving platter and tip excess oil out of pan.
4. Pour 1/2 cup water into skillet and scrape to loosen brown bits.
5. Add parsley and a light sprinkle of salt and wilt. Cook for another 2 minutes.
6. Stir in chopped mint and olives. Mound parsley on chops and serve.

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