Name: Marinated Lamb Chops
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup olive oil, plus more for brushing; 1/2 cup aged balsamic vinegar; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh rosemary; 1 teaspoon ground cumin; 4 cloves garlic, finely chopped; 1/2 cup chopped fresh mint; 16 small lamb chops (about 3 1/2 pounds), Frenched; Kosher salt and freshly ground black pepper; 2 tablespoons lemon zest plus 2 tablespoons juice

Directions

Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
Serve the chops with the reserved marinade.

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Marinated Lamb Chops

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