Cucumber Melon Mint Balsamic Marinated Lamb Chops
2 garlic cloves, minced 2 Tbsp The Shoreline Vine Gremolata Infused Olive Oil 2 Tbsp The Shoreline Vine Cucumber Melon White Balsamic Vinegar 1 tsp grainy Dijon mustard 4-6 lamb chops, about 1/2” to 3/4-inch thick 2 Tbsp finely chopped mint leaves, divided
In a small bowl, whisk together the garlic, olive oil, balsamic, and Dijon. Place the chops in a shallow dish and drizzle with the marinade, turning to coat both sides evenly. Sprinkle 1 Tbsp of the mint leaves over top. Cover with plastic wrap and place in the fridge for at least 4 hours to marinate (up to overnight). Preheat oven to 350˚F. Place the chops in a cast iron skillet or baking dish. Bake uncovered for about 20 minutes, turning halfway through cooking time. Sprinkle the remaining mint over top before serving, if desired.