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Since I was a little girl, I always enjoyed the family gathering for Easter dinner. Today was no different, it was a beautiful day in Tampa, and I was so blessed to have my brother and his family around to celebrate that special holiday with us.
One of the highlights of our dinner was some delicious roasted lambs served with a minty sauce. The meat was so tender and well-seasoned.
Roasted lamb chops with mint sauce
2 lbs. lamb chops
3 Tbsp of extra virgin Olive oil
2 cloves of garlic, minced
2 tsp of powdered onion
2 tsp pepper flakes
1 tsp of dried oregano
A sprig of Rosemary leaves stripped and finely minced
1 tsp of Dried Thyme
Zest and juice of 1 lemon
Salt and Pepper
In a medium bowl, whisk together 2 tbs of the olive oil, rosemary, lemon zest and juice, dried oregano, dried thyme, powdered onion, pepper flakes, garlic, salt, and pepper. Add the lamb chops and let them marinate for one hour.
Preheat the oven to 400°F. Heat the remaining 1 tablespoon of the extra virgin Olive oil in a large ovenproof skillet over high heat. Add the lamb. Cook them until they are brown for about 3 minutes on each side. Transfer the skillet to the oven and roast the lamb chops for 15 minutes. Transfer lamb to the serving platter. Allow them to cool for a few minutes while you make your mint oil.
For the mint oil, simply combine a ¼ cup of mint leaves, 3 tbsp of extra virgin Olive oil, 1 tsp of lemon zest, 1 tbsp of lemon juice, salt, and pepper to taste. Blend until smooth. Drizzle the mint oil over the lamb.
Have you made anything special for Easter dinner, share with me.