Ingredients

• 8 lambs chops
• 2 tablespoons olive oil , divided
• 2 teaspoons chopped fresh rosemary
• salt and ground black pepper to taste

Instructions

1. 1 Make the lamb chops: Brush chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
2. 2 Heat remaining 1 tablespoon olive oil in a skillet. Add chops and cook until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
3. 3 While the chops are cooking, make the mint oil: Combine mint leaves, extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth.
4. 4 Drizzle mint oil over chops.

Nutrition per serving