Minty Manx Lamb Chops With Rosemary

• 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

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.
3. Then place in the fridge for at least 4 hours up to 24 hours.
4. Tip: Before you cook the lamb, remove it from the fridge and leave it to site for half an hour before cooking.
5. Get a frying pan or griddle pan and get this really really hot, the hotter the better.
6. 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.
7. ).
8. Serve with potatoes of your choice and seasonal vegetables, I used roasted parsnip, roasted potatoes and some Kurly Kale.

lamb chops, fresh rosemary, mint, lemon juice, lemons, garlic, olive oil, salt

Taken from www.food.com/recipe/minty-manx-lamb-chops-with-rosemary-425420 (may not work)