Ingredients:(Grilled Lamb Chops with Mint)
1/4 cup(s) chopped fresh mint
2 tablespoon(s) chopped fresh rosemary
2 tablespoon(s) extra-virgin olive oil
6 clove(s) garlic, minced
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground black pepper
12 lamb chops (cut 1 1/2 inches thick)
Minty Gremolata Sauce
Directions:(Grilled Lamb Chops with Mint)
- In a small bowl, stir together mint, rosemary, oil, garlic, salt, and pepper. Rub on chops. Cover chops with plastic wrap, and refrigerate at least 30 minutes or overnight.
- Prepare grill either by igniting coals and allowing them to die down to medium-hot, or by preheating a gas grill to medium-high. For medium chops, cook 6 to 7 minutes per side (or until firm and resilient to touch); for rare, cook about 5 minutes per side (or until meat is barely firm — but not springy — to touch). Alternatively, preheat oven to 400 degrees; and roast chops 10 to 15 minutes, depending upon how well done you like them, turning once.
- Slice into one chop to test doneness; remove from grill while slightly pinker than desired (chops will continue to cook as they rest). Transfer to a platter. Serve with Minty Gremolata Sauce on side.