Lamb Chops with Preserved Lemon-Mint Chili Chimichurri or Cucumber Pomegranate Salsa

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12 baby lamb chops, French cut and ½ inch thick
Salt
Pepper
Mint oil (½ cup extra virgin olive oil infused with ½ cup fresh mint leaves)
Chimichurri or Salsa (recipes follow)

Directions

Preheat broiler to High. Arrange the baby lamp chops on a sheet pan or in a baking dish. Sprinkle with salt and pepper and rub with mint oil on both sides. Place in the broiler and broil for about 3 minutes on each side or until desired doneness.

Preserved Lemon-Mint Chili Chimichurri

Makes approximately 2 cups

Ingredients

1 to 2 cloves garlic
¼- ½ cup preserved lemons
1 cup fresh parsley leaves
1 cup fresh mint leaves
1 long red chili, deseeded and chopped
â…“ cup champagne vinegar
½ cup extra virgin olive oil

Directions

Combine all ingredients in blender and pulse until smooth.

Cucumber Pomegranate Salsa

Makes approximately 2 cups

Ingredients

1 English cucumber, peeled and chopped fine
½ cup pomegranate seeds
¼ cup red onion, chopped fine
¼ cup fresh mint, chopped fine
1 teaspoon lemon zest
2 teaspoons lemon juice
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon salt
Black pepper

Directions

In a medium bowl mix together cucumber, pomegranate seeds, red onion, mint and lemon zest, until well combined. Drizzle lemon juice, oil and vinegar over the top and mix again until dressing is incorporated. Season to taste with salt and pepper.

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