Ingredients
4 (8-ounce) trimmed shoulder lamb chops, 1-inch thick
3/4 teaspoon dried rosemary
3/4 teaspoon coarse salt
1/4 teaspoon ground pepper
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/3 cup finely chopped red bell pepper
1/2 cup fresh mint, chopped
1 scallion, thinly sliced
Preparation
Heat broiler. Rub both sides of lamb chops with rosemary, salt and pepper. Place lamb on broiler pan; broil until chops are browned, turning once, about 4 minutes per side for medium-rare.
Meanwhile, in a small bowl, whisk together lemon juice, oil, and mustard. Stir in red bell pepper, fresh mint, and scallion. Serve lamb chops warm, with sauce spooned over the top.
