Mint Lamb Chops

🥘 Ingredients

• Hot Apple Cider Vinegar 3 tablespoons
• salt ½ teaspoon
• paprika ½ teaspoon
• garlic cloves 3
• fresh rosemary 1 sprig
• lamb chops 8 single
• clear wrap
• AVW California Olive Oil 4 tablespoons
• fresh rosemary 1 sprig
• crushed red pepper 0.12 teaspoon
• garlic cloves 3
• fresh mint leaves 1 bunch
• sugar 1 ½ tablespoon
• salt ¼ teaspoon
• boiling water 3 tablespoons
• IPA Beer Malt Vinegar 3 tablespoons

Marinade and Lamb

1. 1

   Create marinade by mixing Hot Apple Cider Vinegar , salt and paprika .
2. 2

   Cut or smash garlic cloves and break fresh rosemary in half.
3. 3

   Put half of the garlic and half of the prepared rosemary in the marinade, set lamb chops in marinade in a single layer and place remaining marinade garlic and rosemary on top of lamb. Cover with clear wrap and refrigerate for at least 2 hours and ideally overnight—flip lamb halfway if possible.
4. 4

   Use a thick bottomed frying pan large enough not to crowd lamb on medium heat.
5. 5

   Add AVW California Olive Oil , fresh rosemary , crushed red pepper and garlic cloves to the pan and cook herbs in oil for about 4 minutes . Stir to prevent burning—you are infusing the oil with the herb flavors.
6. 6

   Add lamb (discard marinade and marinade herbs) to the pan in a single, uncrowded layer.
7. 7

   Cook lamb about 2-3 minutes per side for a medium cook. Be mindful that single lamb chops are very thin and will cook quickly.

Mint Sauce

1. 1

   Pluck fresh mint leaves and thinly chop them (discard stems) and add to a small bowl .
2. 2

   Add sugar and salt to bowl .
3. 3

   Add boiling water and mix until well until salt and sugar are fully dissolved.
4. 4

   Add IPA Beer Malt Vinegar and mix well.
5. 5

   Let mint sauce stand/seep for about 1 hour .

Serving

1. 1

   Serve by spooning liquid and mint over plated lamb chops or simply serve on table and allow diners to spoon as they would like.