2 tablespoons (30ml) extra virgin olive oil (or other vegetable oil)
1 tablespoon (15ml) fresh ginger, peeled and chopped
2 cups (50g) mint leaves, loosely packed
1 serrano pepper, seeded and chopped (or small medium hot pepper)
1 tablespoon (15ml) lemon juice
1/2 small garlic clove, peeled and grated
1/3 cup (80ml) extra virgin olive oil
salt and pepper to taste
Generously salt and pepper the lamp chops.
Over medium-high heat, in small heavy bottom skillet, heat the olive oil.
Add lamb chops and sear on all sides for 1 minute on each side.
Remove from heat and cover the pan.
Place the ginger, mint leaves, pepper, lemon juice and garlic in food processor.
Mix until well combined.
Arrange 2 lamb chops on a plate.
Serve with desired amount of mint chutney.
/ Pairing Suggestions
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Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic.
Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.
Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.
Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.
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Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.