Ingredients
1/4
cup chopped fresh mint
1
1/2 tbsp chopped fresh oregano
2
large garlic cloves, finely chopped
8
lamb loin chops (about 1 1/2 pounds total)
2
tbsp olive oil, divided
1
sweet onion (such as Vidalia), thinly sliced
2
tbsp herbed white wine vinegar
Directions
1.
Mix mint, oregano, and garlic in small bowl. Sprinkle lamb generously with salt and coarsely ground pepper. Sprinkle 2 tablespoons herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
2.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb and cook to desired doneness, about 4 minutes per side for medium. Transfer lamb to platter (do not clean skillet). Tent lamb with foil. Reduce heat to medium. Add remaining 1 tablespoon oil to skillet. Add onion and sauté until beginning to soften, about 2 minutes. Add vinegar and reserved herb mixture; sauté 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb and serve.
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