Indian-spiced lamb chops with fresh mint sauce
Fresh mint leaves
1 cup(s), loosely packed
½ cup(s), loosely packed fresh
Fresh lemon juice
1 item(s), seeded and minced
1 medium clove(s), minced
1 tsp, grated and peeled fresh
¼ tsp, freshly ground
Trimmed uncooked bone-in baby lamb chop(s)
1 pound(s), 4 (1/4-pound) loin chops
- To make sauce, combine mint, cilantro, lemon juice, water, serrano, garlic, and fresh ginger in blender or food processor and puree. Set aside.
- To make lamb, stir together coriander, cumin, ground ginger, salt, and black pepper in small bowl. Sprinkle mixture all over lamb, pressing so it adheres.
- Heat oil in large skillet over medium-high heat. Add lamb and cook, turning once, until instant-read thermometer inserted into center of each chop registers 145°F, about 6 minutes. Serve lamb with sauce.
- Per serving (1 lamb chop and generous 1 tablespoon sauce)