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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âI often serve this sauce with seared scallops or grilled salmon or halibut. It's really good either way. I also modify the recipe when there are fresh herbs in season. I've made a version with basil instead of mint, and I sometimes swap thyme for oregano for a more subtle flavor.â Cora Anderson â Seattle, Washington Ingredients:
1/2 cup fresh mint leaves |
1/4 cup minced fresh oregano |
1/4 cup packed fresh parsley sprigs, stems removed |
1/4 cup lemon juice |
3 tablespoons water |
6 garlic cloves |
1 tablespoon olive oil |
1/4 teaspoon salt |
dash pepper |
lamb chops: |
8 lamb loin chops (3 ounces each) |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon olive oil |
Directions:
1. In a food processor, combine the first nine ingredients; cover and pulse until blended. Set aside half of the sauce. Brush remaining sauce over chops; sprinkle with salt and pepper.
2. In a large skillet coated with cooking spray, cook chops in oil over medium heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with reserved mint sauce. Yield: 4 servings.
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