Lamb Chops With Mint Vinaigrette

🧂 Ingredients

• 10-12 lamb chops

  lamb cutlets or lamb rib chops, see notes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon cumin powder
• ½ teaspoon sweet paprika
• ½ teaspoon coriander seed powder
• A pinch of ground chili

  optional
• Oil for cooking

  olive, coconut, macadamia or ghee
• 15 mint leaves

  ~2 tablespoons, chopped
• ¼ red onion

  very finely chopped
• 1 teaspoon chopped long red chili

  a mild one
• 1 tablespoon capers

  chopped
• 1 teaspoon marinade from the capers

  juice/brine
• 1.5 tablespoons lemon juice
• 3 tablespoons olive oil

Instructions

• 1 Spice rub the meat: Place the lamb chops on a cutting board and season each side
  with salt, pepper, and spices. If using later, refrigerate in a container for a
  few hours or overnight for extra flavour.
• 2 Pan-fry the lamb chops: Heat a tablespoon or two of oil or ghee in a large
  frying pan or a skillet over medium-high heat. Once sizzling hot, add the
  cutlets and cook for 5 minutes on the first side and about 3-4 minutes on the
  second side. Remove to a plate and rest for a minute or two.
• 3 Make the vinaigrette: While the lamb chops are cooking or ahead of time, prepare
  the condiment. Chop all the ingredients very finely and combine with lemon juice
  and olive oil. 
• 4 Serve lamb chops with the vinaigrette on the side and some drizzle over the
  meat. 

Nutrition Info