12 Lamb Chops
3 tbsp. Extra Virgin Olive Oil
2 tsp. Garlic-crushed
1 tsp. Ground Cumin
1 tsp. Ground Coriander
½ tsp. Black Pepper
2 tbsp. Fresh Lemon Juice
1 tsp. Dijon Mustard
2 tbsp. Fresh Mint-chopped
1 tsp. Lemon Zest-finely grated
½ cup Extra Virgin Olive Oil.
Salt, Black Pepper, and Sugar to Taste
- Combine the lamb chops in a bowl with the first measure of olive oil, garlic, cumin, coriander, black pepper, mint, and lemon zest. Toss to coat the lamb evenly with the marinade. Marinate under refrigeration for at least 1 hour or overnight.
- To make the dressing, whisk the lemon juice, mustard, mint and lemon zest in a bowl. Gradually drizzle in the olive oil while whisking until smooth. Season to taste with salt, pepper, and sugar if desired. Reserve in the refrigerator to serve with the lamb.
- Meanwhile, heat grill on high heat. Remove the lamb chops from the marinade, removing excess marinade. Season each side with salt and pepper just before cooking. Place beef on the preheated, clean, and lightly oiled grill. Grill for about 2 minutes on each side for rare. Check temperature at the direct center with an instant read thermometer. Look for 120ºf for rare, 125f for medium rare, 130f for medium, 135f for medium well, and 140f for well. Let meat rest off the grill for about 5 minutes to continue to cook and allow juices to settle. Serve with a drizzle of the vinaigrette as a simple sauce.