TANGY GREEK LAMB CHOPS

By ALICJA

2chops per serving:360 cal,22 g protein,30 g total fat(12 g sat.fat),110 mg choresterol,2 g carb.,0 g fiber,300 mg sodium,160 mg potassium

Ingredients

• 1 . Bunch fresh mint
• 1/4 cup(60 ml) olive oil
• 2 tbsp(30 ml)rosted garlic seasoning paste
• 2 tbsp(30 ml)mediterraneen pesto
• 3 tbsp(45 ml) fresh lemon juice
• 8 lamb chops
• 1/4 tsp(1 ml)each salt and pepper
• 1/3 cup(75 ml)sundried tomato&basil goat cheese crumbles

Details

Servings 4

Preparation

Step 1

1.Crush mint stems and leaves by hand and put in a shallow dish along with olive oil,garlic paste,pesto and lemon juice.Mix well.Set the lamb chops in marinade and turn to coat evenly.Cover and refigerate for at least 30 min.
2.Heat a large skillet on medium-high and preheat oven to 400 F(200 C).Remove lamb chops from marinade,season with salt and pepper and sear on both side for 1 to 2 min.or until well browned.
3. Transfer chops to a parchment-papper-lined baking sheet.Top each chop with 1 tbsp(15 ml) goat cheese and roast in the oven for 8 min.for medium doneness.
$. cover meat with foil and rest for 5 to 10 min.before serving.