Grilled Lamb with Edamame

Instructions

1. 1

   Pat the lamb chops dry with paper towels and season both sides with half the sea salt and quarter of the black pepper. Let rest at room temperature for 15 minutes.

   Tip: Bringing lamb to room temperature ensures even cooking throughout.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, Dijon mustard, honey, half the minced garlic, 2 tablespoons of mint, and red pepper flakes. Set this glaze aside.

   Tip: Make the glaze while the lamb rests so flavors can meld.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates with a brush dipped in olive oil.

   Tip: Clean, oiled grates prevent sticking and create beautiful grill marks.

4. 4

   Place lamb chops on the preheated grill and cook for 5-7 minutes on the first side without moving them. Flip carefully and cook for another 4-6 minutes for medium-rare, adjusting time based on thickness.

   Tip: Resist the urge to flip too early; let them develop a crust for better flavor.

5. 5

   While the lamb cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the remaining garlic and sauté for 30 seconds until fragrant.

   Tip: Watch the garlic carefully so it doesn't burn and become bitter.

6. 6

   Add the edamame to the skillet with vegetable broth, remaining salt, and remaining pepper. Stir occasionally and cook for 5-7 minutes until heated through and the liquid reduces slightly.

   Tip: The edamame should be tender but still have a slight firmness.

7. 7

   Transfer the lamb chops to a warm serving platter. Brush generously with the prepared glaze on both sides.

   Tip: Save a small amount of glaze to drizzle over the edamame for added flavor.

8. 8

   Stir the remaining fresh mint into the edamame mixture just before serving. Plate the edamame alongside the glazed lamb chops and drizzle any remaining glaze around the plate.

   Tip: Adding mint at the end preserves its bright, fresh flavor.