Rosemary-Seared Lamb Chops with Bright Mint Oil

1. 1

   Make the lamb chops: Brush the chops with 1 tablespoon olive oil, then season with rosemary, salt, and pepper. Marinate in the refrigerator.

2. 2

   Marinate in the refrigerator for 15 minutes to 2 hours.

3. 3

   Heat the remaining 1 tablespoon olive oil in a skillet.

4. 4

   Add the chops and cook until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should register 145 degrees F (63 degrees C).

5. 5

   While the chops cook, make the mint oil: Combine the mint leaves, extra-virgin olive oil, lemon juice, and lemon zest in a blender and blend until smooth.

6. 6

   Drizzle the mint oil over the chops.

• Calories 449.9 kcal High
• Protein 48.39 g Good Source
• Carbs 4.81 g Moderate
• Total Fat 27.15 g High
• Saturated Fat 6.09 g High
• Trans Fat 0.38 g High
• Cholesterol 150.48 mg High
• Sodium 159.64 mg Moderate
• Fiber 0.28 g Low Source
• Sugar 3.07 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 29.09 mg Low Source
• Iron 3.84 mg Good Source
• Potassium 809.8 mg Moderate
• Vitamin A 7.98 mcg_rae Low Source
• Vitamin C 0.49 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊