Rosemary-Garlic Lamb Chops with Pimenton and Mint

1. 1

   In a blender, pulse the rosemary and garlic cloves with a pinch each of salt and pepper until coarsely chopped.

2. 2

   With the machine on, gradually add the 1/2 cup of olive oil until the rosemary and garlic are finely chopped.

3. 3

   Scrape the mixture into a large baking dish and add the lamb chops.

4. 4

   Turn the chops so they are well coated.

5. 5

   Refrigerate for at least 2 hours or overnight.

6. 6

   Light a grill or preheat a grill pan.

7. 7

   Season the lamb chops with salt and pepper.

8. 8

   Grill over high heat, turning once, until nicely charred outside and medium-rare within, about 6 minutes.

9. 9

   Transfer the lamb to a platter and let rest for 5 minutes.

10. 10

    Garnish with the mint leaves and pimenton, top with a drizzle of olive oil and serve immediately.

* Per serving · 4 servings · Values may vary.