Garnish Finishing Salt

Lamb Chops with Mint Honey Cilantro Marinade

Kate Jennemann



Principal Ingredients

  • 8 rib lamb chops 

  • fresh mint & fresh cilantro to garnish

  • Garnish Salt


  • 2 teaspoons minced garlic

  • 1/4 cup packed fresh mint leaves

  • 1/4 cup packed fresh cilantro leaves

  •  1 tablespoon honey

  •   1/4 cup rice vinegar

  • Large pinch of Garnish Salt

  •  1/2 cup canola oil 



·       1

- In a food processor fitted with a metal blade, combine all of the marinade ingredients and process until blended and smooth. Taste and adjust the seasoning, set aside.

·       2

- Put the lamb chops in a zip-lock bag and pour in 1/2 of the marinade. Close the bag and refrigerate for at least 30 minutes up to 5 hours, turning once or twice.

·       3

- Heat a nonstick pan and give a nice 2-3 minute sear on each side. Salt. Finish in a 350 degree oven. When the lamb reaches a 145 degree internal temperature(medium rare)Rest 5 minutes under aluminum foil before cutting.

·       4

- Serve on a platter garnished with fresh herbs, spoon excess marinade over the lamb chops and add Garnish Salt to taste.

Chef's note:

Accompany with creamy parmesan polenta and broiled cherry tomatoes with a balsamic reduction drizzle.