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  • Baby Lamb Chops With Cucumber Mint Relish

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    Baby Lamb Chops With Cucumber Mint Relish
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 12 x single baby rib lamb chops frenched (2 to 2 1/2 lbs)
    • 1/2 c. extra-virgin extra virgin olive oil
    • 5 x garlic cloves chopped
    • 2 Tbsp. chopped fresh rosemary
    • 2 Tbsp. chopped fresh mint
    • 1 Tbsp. lemon juice
    • 2 tsp Emeril's Essence see * Note
    • 1 tsp salt
    • 1/2 tsp freshly-grnd black pepper
    • 2 lrg cucumbers peeled, seeded, and cut into small dice Salt to taste
    • 1/4 c. chopped red onion
    • 1/4 c. chopped red bell pepper
    • 1/4 c. chopped fresh mint
    • 3 Tbsp. rice wine vinegar
    • 1 tsp chopped garlic
    • 1 x jalapeno seeded, chopped, (abt 1 1/2 tspns)
    • 1 1/2 tsp sugar

    Directions

    1. 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 min, or possibly chill, covered for up to 4 hrs.
    2. Place the chops in a flat layer on a broiler pan. Preheat the broiler and cook till medium-rare and brown on the outside, 2 to 3 min per side. Remove from the oven and serve with the Cucumber-Mint Relish. (Alternately, the chops can be grilled.)
    3. 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.
    4. Add in the remaining ingredients and toss to combine. Cover and chill for 1 hour and up to 4 hrs before serving. Stir well before serving. (Makes 2 c.)
    5. This recipe yields 12 chops, about 4 servings.

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