Baby Lamb Chops With Cucumber-Mint Relish

Recipe Ingredients

12		Single baby rib lamb chops - frenched = (2 to 2 1/2 lbs)
1/2 cup	118ml	Extra-virgin olive oil
5		Garlic cloves - minced
2 tablespoons	30ml	Minced fresh rosemary
2 tablespoons	30ml	Minced fresh mint
1 tablespoon	15ml	Lemon juice
2 teaspoons	10ml	Emeril's Essence - see * Note
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Cucumber Mint Relish
2		Cucumbers - peeled, seeded, (large) and cut into small dice
		Salt - to taste
1/4 cup	15g / 0.5oz	Minced red onion
1/4 cup	23g / 0.8oz	Minced red bell pepper
1/4 cup	23g / 0.8oz	Minced fresh mint
3 tablespoons	45ml	Rice wine vinegar
1 teaspoon	5ml	Minced garlic
1		Jalapeño - seeded, minced, = (abt 1 1/2 tspns)
1 1/2 teaspoons	7.5ml	Sugar

Recipe Instructions

Place the lamb chops in a baking dish. In a bowl combine the oil, garlic, rosemary, mint, lemon juice, Essence, salt, and pepper. Pour the marinade over the chops and turn well to coat on both sides. Let sit at room temperature for 30 minutes, or refrigerate, covered for up to 4 hours.

Place the chops in a flat layer on a broiler pan. Preheat the broiler and cook until medium-rare and brown on the outside, 2 to 3 minutes per side. Remove from the oven and serve with the Cucumber-Mint Relish. (Alternately, the chops can be grilled.)

Cucumber-Mint Relish: Place the diced cucumber in a fine mesh sieve set over a bowl. Lightly salt and let drain for 1 hour. Pat dry with paper towels and place in a clean bowl.

Add the remaining ingredients and toss to combine. Cover and refrigerate for 1 hour and up to 4 hours before serving. Stir well before serving.

Hints

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1E25) - from the TV FOOD - NETWORK"

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