- 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