Start with Schaul’s Loin Lamb Chops
- 4- 6 oz loin lamb chops
For the Marinade:
- 1-Cup Olive Oil
- ½ Cup Lemon Juice
- 4 Cloves Garlic
- ¼ Cup Fresh mint leaves, loosely packed
- 2 tablespoons dried oregano
- Salt and Pepper
Place oil, lemon juice, garlic cloves, mint and oregano in food processor and blend until ingredients are chopped and emulsified.
Season lamb chops liberally with salt and pepper. Place in shallow baking dish and cover with marinade. Cover and refrigerate several hours or overnight.
Remove chops from refrigerator and allow to come to room temperature.
Heat grill (or grill pan) to high heat. Cook each chop for 3 minutes. Flip and cook for an additional 3 to 4 minutes. Remove to serving tray and let rest, covered with foil 5 minutes before serving.
Serve with tzatziki sauce and rice pilaf.