Grilled Minted Lamb Chops from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Serves: 4
- 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 tablespoons water
- ½ tablespoon fresh grated ginger root
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- pinch cayenne pepper
- 1 clove garlic, minced
- 1 tablespoon fresh mint, chopped (for garnish)
- Trim off excess fat from chops.
- Place chops in a shallow dish and set aside.
- 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.
- Remove chops from dish and discard marinade.
- 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 140 °F measured with a metal stem meat thermometer.
- Transfer lamb chops to a platter and sprinkle with the chopped fresh mint and serve.