Here is a great way to combine the flavor of mint and lamb without using some sort of jelly abomination. This sauce would work well for lamb chops or for a rack of lamb.
Lamb Chops with Chimichurri Sauce
- 1 cup packed mint leaves
- 1 cup parsley
- 1/8 cup lemon juice
- 1/4 cup extra virgin olive oil
- 3 cloves garlic
- 2 lbs lamb chops 1″ thick fat sliced on edge to prevent curling
- 2 tbsp butter
In a blender pulse all ingredients for sauce until smooth. Spoon into a bowl and refrigerate 1 hour before serving. Heat oven to 365 degrees. In a large frying pan melt butter and sear lamb chops on one side for 3 minutes on high heat. Flip and place pan in oven. Roast meat until rare, about 3 minutes. Remove from oven and let stand for 10 minutes before serving with sauce.