Garlicky Seared Lamb Chops with Mint Vinaigrette

Makes 4 servings

Kathy Bird

ingredients

3 tablespoons reduced-sodium chicken broth (use remainder of can to make couscous or rice to serve with the lamb)
1 tablespoon olive oil
1 shallot, minced
1 garlic clove, minced
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup chopped fresh mint
1 teaspoon dried oregano
3/4 teaspoon salt
4 4-ounce lamb chops
1/2 teaspoon coarsely ground black pepper
non-stick spray

1
Combine the broth, oil, shallot, garlic, lemon zest, lemon juice, mint, oregano and 1/4 teaspoon of the salt in a bowl.
2
Sprinkle both sides of the lamb chops with the remaining 1/2 teaspoon salt and the pepper.
3
Preheat a large non-stick skillet over high heat and coat with non-stick spray. Cook lamb until crusty, browned and done to taste, about 3 minutes on each side for medium-rare.
4
Transfer the chops to a platter. Stir the mint vinaigrette and spoon over the meat.