Grilled Lamb Chops with Refreshing Mint Sauce

1.Pat the lamb chops dry with paper towels. In a small bowl, combine 2 tbsp olive oil, minced garlic, chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this mixture evenly over both sides of the lamb chops. Let them marinate at room temperature for at least 15 minutes, or refrigerate for up to 2 hours.

2.While the lamb marinates, prepare the mint sauce. In a food processor or blender, combine fresh mint leaves, parsley, white wine vinegar, 1 tbsp olive oil, honey, minced garlic, 1/4 tsp salt, and a pinch of black pepper. Process until smooth. If the sauce is too thick, add hot water one tablespoon at a time until desired consistency is reached. Taste and adjust seasoning if necessary.

3.Preheat a grill or a heavy-bottomed skillet (cast iron works well) over medium-high heat. Once hot, place the lamb chops on the grill or in the skillet.

4.Grill the lamb chops for 3-4 minutes per side for medium-rare (internal temperature 57-60°C / 135-140°F), or 5-6 minutes per side for medium (internal temperature 63-66°C / 145-150°F). Adjust cooking time based on thickness and desired doneness.

5.Once cooked, remove the lamb chops from the heat and let them rest on a cutting board, loosely tented with foil, for 5-10 minutes. This allows the juices to redistribute, ensuring tender and flavorful meat.

6.Serve the grilled lamb chops immediately, drizzled generously with the refreshing mint sauce.