lamb chops with mint-pepper sauce
serves 4
4 trimmed shoulder lamb chops (each 8oz and 1 inch thick)
1 tablespoon dried rosemary
coarse salt and fresh ground pepper
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons dijon mustard
1/3 cup finely chopped red bell pepper
1/2 cup chopped fresh mint
1 scallion, thinly sliced
1. heat the broiler. rub both sides of the lamb chops with rosemary, salt and pepper. place lamb on a broiler pan; broil until the chops are browned, turning once, about 4 minutes per side for medium-rare.
2. meanwhile, in a small bowl, whisk together the lemon juice, olive oil, and dijon mustard. stir in the bell pepper, mint, and scallion. serve the lamb chops warm, with the sauce spooned over the top.
