1cuplightly packed fresh mint leaves,finely chopped
¾cuplightly packed fresh parsley,finely chopped
1-2garlic cloves,minced
1 teaspoonhoney
¼cuprice or red wine vinegar
3/4teaspoonsalt
pinchred pepper flakes
2teaspoonscapers (optional)
1/2cupgood olive oil
Instructions
Chimi-Verde:
In a medium bowl or glass jar, combine all ingredients really well; season with additional salt and pepper (if needed). Store in the refrigerator until ready to use.
Lamb Chops:
Take lamb chops out of the refrigerator and allow them to sit at room temperature for 30 minutes before cooking.
In a small bowl, combine mustard, olive oil, honey, salt + pepper; brush marinade all over the chops; cover and chill 30 minutes or up to 4 hours.
Preheat a large cast-iron skillet or grill over medium–high heat. If using a pan, add canola or grapeseed oil and swirl around. Place the chops in pan or grill and sear 4 minutes per side or until lamb reaches desired doneness (for medium-rare,135°; medium, 140°; medium-well, 145°).