Ingredients

• 8 piece lamb chops
• 1 bunch fresh parsley
• 20 piece fresh mint leaves
• 2 tbsp dried oregano
• 4 clove garlic cloves
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

Instructions

1. Prepare herb marinade

   Finely chop the parsley, mint leaves, and garlic into small pieces. Mix with olive oil, lemon juice, oregano, salt, black pepper, and paprika in a bowl for 2-3 minutes until well combined. The mixture should form a thick, aromatic paste that coats the spoon. Do not add too much liquid or the herbs won't adhere properly.

2. Marinate lamb chops

   Pat the lamb chops completely dry with paper towels and place in a shallow dish. Coat each chop thoroughly with the herb mixture, pressing gently so herbs stick to the meat. Cover and refrigerate for 30-60 minutes to allow flavors to penetrate. Do not marinate longer than 2 hours or the acid will start to cook the meat.

3. Bring to room temperature

   Remove marinated chops from refrigerator and let stand at room temperature for 15-20 minutes. This ensures even cooking throughout the meat. The surface should feel slightly cool but not cold to touch. Do not leave out longer than 30 minutes for food safety.

4. Heat cooking surface

   Preheat a cast iron skillet or grill pan over medium-high heat for 3-4 minutes until very hot. Test by sprinkling a few drops of water - they should sizzle and evaporate immediately. The pan should be hot enough to create a good sear. Do not use too high heat or the herbs will burn before the meat cooks.

5. Sear first side

   Place lamb chops in the hot pan without overcrowding, leaving space between each piece. Cook over medium-high heat for 3-4 minutes without moving them. The bottom should develop a golden-brown crust and herbs should be fragrant but not black. Do not flip too early or the crust won't form properly.

6. Flip and finish cooking

   Turn chops over and reduce heat to medium. Cook for another 3-4 minutes for medium-rare or 5-6 minutes for medium doneness. The internal temperature should reach 57°C for medium-rare. The meat should feel slightly firm but give when pressed. Do not overcook as lamb becomes tough and dry.

7. Rest before serving

   Transfer cooked chops to a warm plate and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute throughout the meat. The internal temperature will rise slightly during this time. Do not skip this step or the juices will run out when you cut into the chops.

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