Lamb chops and tomatoes are brushed with a garlic, mint and olive oil marinade and left to rest for 15 minutes. The chops taste best if you cook them medium-well. If you don't have fresh mint, you can use 1 teaspoon of mint sauce or mint jelly.
14 people made this
8 (1.5 cm thick) lamb chops
2 large ripe tomatoes, halved
2 cloves of garlic, finely chopped
3 tablespoons olive oil
1 tablespoon finely chopped mint or 1 teaspoon dried mint, rubbed
fresh mint sprigs to serve
Method Prep:25min › Cook:10min › Ready in:35min
Arrange the lamb chops and tomato halves in an even layer in a shallow dish.
Mix chopped garlic, olive oil, chopped mint and black pepper together. Brush the cut surface of the tomatoes and the lamb chops evenly on both sides with the mixture. Then let the chops and tomatoes rest, at room temperature, for at least 15 minutes.
Heat a grill pan or a large frying pan. Then add the chops and tomatoes with the cut surface facing up and fry for about 4 minutes. Then turn the meat and cook for another 4 minutes. Sprinkle the tomatoes and lamb with salt. If the tomatoes are cooked earlier than the chops, lift them out of the pan and keep them covered.
Wash the mint sprigs, pat dry and chop. Serve lamb and tomatoes on a plate, garnish with the mint and serve immediately.