Lamb Chops & Mint Vinaigrette; Chuletitas de Cordero con Salsa Hierbabuena

Lunch today: Tiny lamb chops, drizzled with a mint sauce (vinaigrette) and served with green asparagus & red peppers. Super quick and easy (the veggies came out of jars - commercial, but were very good quality preserves).

The ADSL is pretty unstable today so I might not make it to the end of this post without a problem.

The chopettes (little chops) are simply sprinkled with salt (lightly) and fried in a smoking hot pan; ensuring that the pieces don't touch when cooking (to avoid stewing them). In this case there were 400 grams [14 oz]. Get them good and crisp (that's why a hot hot pan is needed; to crisp without drying them out).

Mint Vinaigrette [Dressing]

Ingredients

• ¼ C spearmint leaves (whole leaves)
• 4 cloves garlic
• 2 T red wine vinegar (Rioja) [or maybe cider vinegar]
• 3 T olive oil (virgin)
• ½ t salt
• ¼ t pepper (white)
  

Procedure

1. put ingredients into a small receptacle and puree
2. add additional oil if you want a little more of the dressing - no big deal
   

Doesn't get much easier than that.