2 tsp dried or 2 tsp chopped fresh mint
2 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar
2 Tbsp Flying Olive Arbosana Extra Virgin Olive Oil or mild-medium Flying Olive Single varietal of choice
1 tsp ground cumin (if you don't like cumin, leave it out)
1 tsp Dijon mustard
2 tsp honey
½ tsp Kosher salt
½ tsp freshly ground black pepper
4 (2-ounce) lamb loin chops, about 1 inch thick, trimmed
Mint sprigs for garnish, if desired
Combine first 8 ingredients in a small bowl, stirring well. Rinse and pat dry lamb. Place lamb in a zip lock bag or a shallow, covered dish. Pour the marinade mixture evenly over both sides of lamb. Flip a few times to coat meat and refrigerate for 4-6 hours, flipping occasionally if you have the chance.
Prepare grill by coating with cooking spray. Turn on grill to medium and let heat. Sear lamb on each side. Turn down the grill and cook for 2-4 minutes on each side or until desired degree of doneness. Garnish with mint sprigs. Serve immediately.
Submitted by Barb L.