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Categories:
red bell pepper extra-virgin olive oil red wine vinegar freshly squeezed lemon juice shallot red pepper salt honey fresh parsley fresh mint extra-virgin olive oil lamb loin chops salt
Viewed: 25 - Published at: 3 months agoIngredients
- 1/2 cup red bell pepper, seeded and finely chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced shallot
- 1/4 teaspoon dried red pepper flakes
- 1/2 teaspoon sea salt
- 1 teaspoon honey
- 1/2 cup finely chopped fresh parsley
- 2 tablespoons fresh mint, finely chopped
- 2 to 3 tablespoons extra-virgin olive oil
- 8 (1-inch-thick) lamb loin chops
- Salt and freshly ground black pepper
Method
- To prepare the sauce, in a small bowl combine the bell pepper, oil, vinegar, lemon juice, shallots, pepper flakes, salt, and honey.
- Let sit for 1 hour at room temperature to let the flavors mingle.
- Just before serving, add the parsley and mint.
- Preheat the oven to 350F.
- Heat a 12-inch cast iron skillet over medium-high heat.
- Add the oil and swirl around the pan to evenly coat.
- Sprinkle the lamb chops with salt and pepper.
- When the pan is hot, add the chops.
- Sear for 5 minutes on each side.
- Transfer to the oven and finish cooking for 10 minutes.
- If you are using individual rib chops, sear for 3 minutes on each side, place in the oven for 5 minutes to finish cooking, and serve right from the skillet.
