| Ingredients: |  |
| |
 |
4
(about 1 pound) lamb rib chops |
|
2
tablespoons fresh mint, coarsely chopped |
|
2
tablespoon fresh squeezed lemon juice (about 1 lemon) |
|
1
tablespoon vegetable oil |
|
|
|
1/2
tablespoon fresh grated ginger root |
|
|
|
1/2
teaspoon ground cumin |
|
|
|
|
|
1 tablespoon
fresh mint, chopped (for garnish) |
| Directions: |
| |
| 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. |
| 3. |
Remove
chops from dish and discard marinade. |
| 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.
|
| 5. |
Transfer
lamb chops to a platter and sprinkle with the chopped fresh mint and serve. |
