Ingredients:

  • lamb loin chops (about 1.5 lbs / 680g total)
  • large cloves fresh garlic, finely minced or grated
  • Tablespoons fresh rosemary, finely chopped
  • Tablespoon fresh mint, finely chopped
  • Tablespoon fresh thyme leaves, removed from the stem
  • /3 cup (80 ml) good quality extra virgin olive oil
  • Tablespoons freshly squeezed lemon juice
  • teaspoon Dijon mustard
  • teaspoon Kosher salt (or to taste)
  • /2 teaspoon freshly ground black pepper

Instructions:

  1. Finely mince the garlic cloves, rosemary, mint, and thyme. Place them into a large mixing bowl.
  2. Add the olive oil, fresh lemon juice, Dijon mustard, Kosher salt, and black pepper to the bowl of herbs. Whisk vigorously until the mixture is slightly emulsified and well combined.
  3. Pat the lamb chops dry with a paper towel. Place the chops into the marinade mixture or a zip-top bag. Turn to coat every piece thoroughly.
  4. Cover the bowl or seal the bag. Refrigerate for a minimum of 30 minutes, or preferably 2 to 4 hours. Do not marinate for more than 6 hours.
  5. Remove the lamb from the refrigerator about 30 minutes before cooking to allow them to come closer to room temperature. Scrape off any large, excess pieces of herb mixture.
  6. Sear the chops in a very hot, lightly oiled skillet, or grill over medium-high heat, turning once, until the desired internal temperature is reached (130–135°F for Medium-Rare).
  7. Transfer the cooked chops to a cutting board, loosely tent with foil, and allow them to rest for 5–8 minutes before serving.