A 10 minute meal fit for a king.
| 4 | lamb chops (at room temperature) | |
| 2 | garlic cloves (pressed) | |
| Fresh mint sprigs for garnish | ||
| Optional Ingredients for an alcohol-free cream: | ||
| 1 | can | real mint jelly (10oz) |
| 1⁄3 | c | mint leaves (finely chopped) |
| 1 | tsp | coarse sea salt |
| 1 | tsp | fresh ground black pepper |
| 4 | tbsp | Crème de Menthe liqueur (white or green) |
| 2 | tbsp | extra virgin olive oil |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
Place a grill pan over medium-high heat. In a mixing bowl bring together the olive oil, pressed garlic, coarse salt and black pepper. Rub this mixture on both sides of lamb chops warmed to room temperature. Once pan starts sizzling, sear each side for about 3 minutes. Reduce heat to medium and continue grilling for another minute per side for rare (135°) or for another 2-3 minutes per side for medium (145°). Remove lamb chops and serve over a bead of greens with crème de menthe yogurt cream or optional alcohol free frozen mint jelly yogurt garnished with fresh mint leaves.
Empty a jar of mint jelly in a bowl, and gently break apart with a fork creating large and small lumps of mint jelly. Add to the jelly finely chopped fresh mint leaves and yogurt. Mix all ingredients gently and freeze for about 4-5 hours, similar to the consistency of Italian Ice. Serve 1 scoop with grilled lamp over greens. Garnish scoop with a sprig of fresh mint leaves.
Whisk yogurt and crème de menthe together and set aside. Serve at room temperature with lamb. or