- 16 lamb chops, bones frenched
- ½ cup olive oil, divided
- 2 tablespoons fresh rosemary, chopped
- 4 cloves garlic
- 2 tablespoons red wine vinegar
- 1 cup parsley
- 1 cup mint leaves
- Pinch of red chili flake
- 1 teaspoon salt
- ½ teaspoon pepper
For the Marinade:
Combine rosemary, 4 tablespoons of olive oil, 2 cloves of minced garlic, a ½ teaspoon of salt and a ¼ teaspoon of pepper. Add the lamb chops, turning them to coat. Cover and let them marinate for 2-24 hours.
For the Mint Sauce:
Combine the red wine vinegar, red chili flake, mint, parsley, 4 tablespoons olive oil, a ½ teaspoon of salt and a ¼ teaspoon of pepper. Blend the mixture with an immersion blender or food processor. The sauce can be made up to 24 hours in advance.
To Grill the Lamb Chops:
Heat a steam grill pan over medium heat. When the pan is hot, layer on the lamb chops. Cook them for 2-3 minutes per side. Watch the lamb carefully as it will not take long to cook.
Remove the lamb lollipops from the grill. Arrange them on a platter and top them with the mint sauce or serve the sauce on the side.