Mint-Schug Marinated Lamb Chops
Indulge in the most flavorful Mint-Schug Marinated Lamb Chops, with bold, fresh herbs, heaps of garlic, and whipped up in minutes, this dinner is a true Middle Eastern delight, and crazy easy to make!
- 1 cup fresh cilantro lightly packed
- 1 cup fresh parsley lightly packed
- 10 cloves garlic
- 4 serrano peppers chopped
- 2 teaspoon kosher salt divided
- 2 teaspoon freshly cracked pepper divided
- 1 teaspoon cumin
- 1 teaspoon cardamom
- 1 teaspoon fresh lemon juice
- ¼ cup olive oil divided
- ¼ cup fresh mint chopped
- 2 lbs American lamb chops
In the bowl of a food processor, add the cilantro, parsley, garlic, serrano peppers, 1 teaspoon salt, 1 teaspoon pepper, cumin, cardamom, and lemon juice. Pulse until a rough pulp forms, then add 1 tablespoons of olive oil and continue to process until smooth. Add in remaining salt, pepper, olive oil, mint and pulse a few more times until combined.
Add lamb chops to a bag or bowl and coat in the marinade, turning the chops to ensure they're completely coated. Allow to marinate for a minimum of 1 hour, or up to 8 hours.
Heat a grill or grill pan to medium-high and brush with oil. Grill lamb chops in batches until medium-rare, about 3 minutes per side. Allow to rest for 5 minutes before serving.
*though there are several peppers in this recipe, after grilling, the meat is not inherently spicy. I would not exclude the peppers as the flavor they impart is very important.
*use curly parley versus Italian parsley.
*if you only have 1 hour to marinate the chops, leave them on the counter, covered. If marinating longer than 1 hour, keep the chops refrigerated, then allow to warm to room temperature before grilling.
Calories: 567kcal | Carbohydrates: 4g | Protein: 26g | Fat: 50g | Saturated Fat: 19g | Cholesterol: 112mg | Sodium: 869mg | Potassium: 451mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1139IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 4mg