Serves 6 - 12

RECIPE INGREDIENTS

Marinade

1. 1C         Plum Jam
2. 1T          Balsamic Vinegar
3. 3T         Parsley, Roughly Chopped
4. 3T         Mint, Roughly Chopped
5. 1T          Rosemary,  Freshly Chopped
6. 1T          Black Pepper, Freshly Ground
7. D           Sea Salt, Freshly Ground
8. 2T          Lemon Juice, Freshly Squeezed
9. 4T          Olive Oil

LAMB

1. 12            Lamb Chops
2. 3T           Olive Oil, For searing
3. 1T            Sumac
4. ½C          Pistachios, Toasted, Coarsely chopped
5. 1C           Mint, Roughly Chopped
6. 4T          Olive Oil, For drizzling 

COOK

Marinade

1. In a mixing bowl, whisk together jam, vinegar, parsley, mint, rosemary, pepper, salt, lemon juice and oil

Lamb

1. Clean chops of excess fat if any
2. Arrange them on a rimmed baking tray
3. Prick them with a fork
4. Rub in the marinate all over them
5. Pressing it down with your figures
6. Cover and let sit for a while preferable for few hours or over night
7. In a cast Iron pan, heat oil over high heat
8. Add chops but not over crowd the pan
9. Sear chops, 2 minutes or until lightly charred
10. Turnover and sear for 1 minute
11. Lower the heat and cook until your desired internal temperature is reached
12. Remove from heat,
13. Cover and let them sit for 10 minutes before serving

Plating

1. Arrange chops on a serving platter
2. Sprinkle with sumac
3. Sprinkle with pistachio and mint
4. Drizzle oil and serve