Lamb Chops with mediterranean elegance

INGREDIENTS

Lamb chops (about 2 per person)
Fresh pomegranate seeds
Fresh mint leaves
Sprigs of fresh rosemary
Extra virgin olive oil
Salt and black pepper

Step-by-step recipe:

1. Preheat your grill to a medium-high heat.

2. Generously season the lamb chops with salt, freshly ground black pepper and a drizzle of olive oil.

3. Place the lamb chops on the hot grill and grill them for approximately 3 to 4 minutes on each side until they are medium-rare.

4. While cooking, prepare the garnish: in a bowl, gently mix the pomegranate seeds, finely chopped fresh mint leaves and chopped fresh rosemary sprigs.

5. Once the lamb chops are cooked to your liking, remove them from the grill and leave them to rest for a few minutes to allow the juices to distribute evenly.

6. Arrange the grilled lamb chops on a warm serving platter and garnish generously with the mixture of pomegranate seeds, fresh mint and rosemary.

7. Serve immediately and enjoy with a glass of Châteauneuf-du-Pape La Clef de St Thomas red. Aerate the wine in advance to a temperature of 15-16°C to fully appreciate the subtle aromas of raspberries and spices with hints of truffles.

Step-by-step recipe:

1. Preheat your grill to a medium-high heat.

2. Generously season the lamb chops with salt, freshly ground black pepper and a drizzle of olive oil.

3. Place the lamb chops on the hot grill and grill them for approximately 3 to 4 minutes on each side until they are medium-rare.

4. While cooking, prepare the garnish: in a bowl, gently mix the pomegranate seeds, finely chopped fresh mint leaves and chopped fresh rosemary sprigs.

5. Once the lamb chops are cooked to your liking, remove them from the grill and leave them to rest for a few minutes to allow the juices to distribute evenly.

6. Arrange the grilled lamb chops on a warm serving platter and garnish generously with the mixture of pomegranate seeds, fresh mint and rosemary.

7. Serve immediately and enjoy with a glass of Châteauneuf-du-Pape La Clef de St Thomas red. Aerate the wine in advance to a temperature of 15-16°C to fully appreciate the subtle aromas of raspberries and spices with hints of truffles.