Grilled Lamb Chops With Mint
- 1/3 cup extra-virgin olive oil
- 1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
- 1/4 teaspoon red pepper flakes
- Sea salt
- 12 small rib lamb chops (about 2 1/3 pounds)
- 2 cloves garlic, smashed
Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.
Photographs by Con Poulos
Recipe courtesy of Food Network Magazine
Recipe courtesy of Bobby Flay