523653 6 ea lamb chops, ¾ inch thick774951 2 Tblspn Tulkoff chopped garlic104128 1 Tblspn fresh rosemary leaves104278 1 tsp fresh thyme leaves774169 ½ tsp McCormick cayenne pepper676182 1 tsp kosher salt779297 2 Tblspn Grifo extra virgin olive oil
In a food processor add the garlic, fresh rosemary, thyme, cayenne and kosher salt. Pulse until combined. Pour in extra virgin olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from the refrigerator and allow the chops to come to room temperature; about 20 minutes.Heat a grill pan over high heat until almost smoking, add the lamb chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium â??rare and 3 ½ to 4 minutes for medium.
6 ea scallions, white and green parts, chopped½ C fresh mint leaves, chopped2 Tblspn fresh dill minced¼ tsp McCormick crushed red pepper flakes1 Tblspn extra virgin olive oil1 Tblspn lemon juice7 oz Greek style yogurt1 tsp kosher salt½ tsp McCormick coarse ground black pepper
Place the scallions, mint, dill, red pepper flakes, olive oil and lemon juice in a food processor and puree until it is a coarse paste. Add the yougurt, kosher salt, and black pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to marry.Top with mint sauce for a wonderful holiday dish! Enjoy!