Rosemary-Garlic Lamb Chops with Pimentón and Mint

By joanmarie

Ingredients

• 1/2 cup rosemary leaves
• 8 garlic cloves
• Kosher salt
• Pepper
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 12 baby lamb chops (about 3 ounces each)
• 1/4 cup small mint leaves, for garnish
• Large pinch of pimentón de la Vera, for garnish

Preparation

Step 1

1 In a blender, pulse the rosemary and garlic cloves with a pinch each of salt and pepper until coarsely chopped. With the machine on, gradually add the 1/2 cup of olive oil until the rosemary and garlic are finely chopped. Scrape the mixture into a large baking dish and add the lamb chops. Turn the chops so they are well coated. Refrigerate for at least 2 hours or overnight.

2 Light a grill or preheat a grill pan. Season the lamb chops with salt and pepper. Grill over high heat, turning once, until nicely charred outside and medium-rare within, about 6 minutes. Transfer the lamb to a platter and let rest for 5 minutes. Garnish with the mint leaves and pimentón, top with a drizzle of olive oil and serve immediately.