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Lamb Chops with Mint and Chili

These tender and ever-so moist lamb chops are wonderful served any way, but they would be especially fabulous served over a bed of arugula and roasted potatoes. Dried mint seems like a lost ingredient, but it is perfect here as it has a smokey quality that fresh mint cannot deliver. The marinade is easy and effortless, and the results are so, so good!

Lamb Chops with Mint and Chili

3 tbs. olive oil
½ tsp. crushed red pepper
1 tsp. dried mint
½ tsp. celery salt
8 lamb chops*
1 tbs. fresh chopped parsley
1 tbs. fresh chopped mint

In a large dish (one that will fit the lamb chops in a single layer), combine the olive oil, red pepper, dried mint, and celery salt. Add the lamb chops and turn them over to marinate both sides. Leave for at least 10 minutes, or better yet, a few hours in the fridge.

Heat the grill to medium and cook the chops to your liking. (Approx. 4-5 minutes per side for medium-rare, if thick.) Remove to a serving dish, cover with foil and let rest for 5 minutes. sprinkle with chopped parsley and mint to serve.

* Feel free to use frenched lamb chops, just reduce the cooking time.

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