Baby Lamb Chops With Cucumber-Mint Relish

By á-174942

Ingredients

• CUCUMBER MINT RELISH:
• 12 single baby rib lamb chops frenched (2 to 2 1/2 lbs)
• 1/2 cup extra-virgin olive oil
• 5 garlic cloves minced
• 2 tablespoons minced fresh rosemary
• 2 tablespoons minced fresh mint
• 1 tablespoon lemon juice
• 2 teaspoons Emeril's Essence see * Note
• 1 teaspoon salt
• 1/2 teaspoon freshly-ground black pepper
• 2 large cucumbers peeled, seeded, and cut into small dice
• Salt to taste
• 1/4 cup minced red onion
• 1/4 cup minced red bell pepper
• 1/4 cup minced fresh mint
• 3 tablespoons rice wine vinegar
• 1 teaspoon minced garlic
• 1 jalapeño seeded, minced, (abt 1 1/2 tspns)
• 1 1/2 teaspoons sugar

Details

Servings 12

Preparation

Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Place the lamb chops in a baking dish. In a bowl combine the oil, garlic, rosemary, mint, lemon juice, Essence, salt, and pepper. Pour the marinade over the chops and turn well to coat on both sides. Let sit at room temperature for 30 minutes, or refrigerate, covered for up to 4 hours.

Place the chops in a flat layer on a broiler pan. Preheat the broiler and cook until medium-rare and brown on the outside, 2 to 3 minutes per side. Remove from the oven and serve with the Cucumber-Mint Relish. (Alternately, the chops can be grilled.)

Cucumber-Mint Relish: Place the diced cucumber in a fine mesh sieve set over a bowl. Lightly salt and let drain for 1 hour. Pat dry with paper towels and place in a clean bowl.

Add the remaining ingredients and toss to combine. Cover and refrigerate for 1 hour and up to 4 hours before serving. Stir well before serving. (Makes 2 cups)

This recipe yields 12 chops, about 4 servings.