12 lamb loin chops, frenched
3/4 cup fresh squeezed lemon juice
1/3 cup olive oil
1/2 cup garlic red wine vinegar
1/4 cup good aged balsamic vinegar
3/4 cup red wine
1 small jar chopped garlic cloves
1/2 cup cilantro, chopped
1/4 cup parsley, chopped
1 stalk lemon grass, smashed and chopped*
1/2 cup mint, chopped (chocolate mint is the preferred mint, but others will do)
2 T fresh Greek Oregano (or 1 t dried)
1 T fresh Rosemary (or 1/2 t dried
Add the liquid marinade ingredients to a large bowl.
Rinse, squeeze dry, and finely chop all the green ingredients and add to the liquid in the bowl. Give it a good stir and sniff. Does it smell well balanced? Would you like a more lemony aroma? If so add more lemon. If you just love Rosemary more than I do, feel free to add more.
Add the lamb chops. Press if need be to submerge into the marinade.
Refrigerate at least one hour, but three hours is great!
Preheat the oven to 425 F
Spray a large baking dish with non-stick spray.
Remove the lamb chops from the marinade and lay in the pan. It helps to alternate the direction so that they all fit. Discard the rest of the marinade.
Place in the oven and bake for about 12 minutes for medium rare – slice one to check. If you prefer your lamb a little more well done, roast for another five minutes.
Remove from the oven and plate. Cover with foil and allow to rest for five minutes. This allows the juices to redistribute evenly throughout the lamb.
Serve with Mindful Palate’s Roasted Babaganoush and Couscous with Lemon and Spinach.