Ingredients

• 1/4 cup chopped fresh mint
• 1 1/2 tablespoons chopped fresh oregano
• 2 large garlic cloves, finely chopped
• 8 lamb loin chops (about 1 1/2 pounds total)
• 2 tablespoons olive oil, divided
• 1 sweet onion (such as Vidalia), thinly sliced
• 2 tablespoons herbed white wine vinegar

Instructions

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.