Ingredients: |
![Nutrition Facts for Grilled Minted Lamb Chops (text version below directions)](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/nutrition/nfacts/nf_mintedlamb.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
4 (about 1 pound) lamb rib chops
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 tablespoons fresh mint, coarsely chopped
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 tablespoon fresh squeezed lemon juice (about 1 lemon)
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 tablespoon vegetable oil
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1/2 tablespoon fresh grated ginger root
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1/2 teaspoon ground cumin
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922161441im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 tablespoon fresh mint, chopped (for garnish)
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Directions: |
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1. |
Trim off excess fat from chops. Place chops in a shallow dish and set aside. |
2. |
In a small bowl, combine the mint, lemon juice, oil, water, ginger, paprika, cumin, cayenne and garlic. Mix well then pour over lamb chops, covering both sides. Cover dish with plastic wrap and place in refrigerator for at least 4 hours or preferably overnight.
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3. |
Remove chops from dish and discard marinade.
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4. |
Prepare grill until coals are hot. Grill chops until desired doneness, turning once. Lamb chops are cooked when the center of the thickest part is at least 140ºF measured with a metal stem meat thermometer. For more information on the proper cooking of meats, see the Danger Zone.
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5. |
Transfer lamb chops to a platter and sprinkle with the chopped fresh mint and serve.
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