Minty Manx Lamb Chops With Rosemary

ZWT6 Isle of Man. "The combination of these flavours come together to make a really mouth watering treat. Tip: Prepare the lamb chops and the marinade 24 hours before serving. Or if your in a rush at least 4 hours" By gourmetshark on http://isleofmanfood.com.

• Ready In: 4 hrs 10 mins
• Serves: 6
• Yields: 6 lamb chops

Ingredients

• 6  lamb chops
• 2  table spoons of chopped fresh rosemary
• 8  chopped fresh mint leaves
• 2  tablespoons fresh lemon juice or 2  tablespoons lime juice
• 1  tablespoon  grated lemons or 1  tablespoon lime zest
• 2  peeled garlic cloves
• 1  glug olive oil or 1  vegetable oil
• 1  good pinch  salt and pepper

Directions

1. Whizz all the above ingredients together except the lamb chops or mash them up using a mortar and pestel until its nice paste.
2. In a large plastic bag or bowl, mix the lamb chops with the marinade and either seal or cover. Then place in the fridge for at least 4 hours up to 24 hours.
3. Tip: Before you cook the lamb, remove it from the fridge and leave it to site for half an hour before cooking.
4. Get a frying pan or griddle pan and get this really really hot, the hotter the better.
5. Place lamb chops on the griddle pan and fry these for about 4-5 minutes each side or till they are to your required doneness (I like it a little pink in the middle, but not underdone.).
6. Serve with potatoes of your choice and seasonal vegetables, I used roasted parsnip, roasted potatoes and some Kurly Kale.