Fogo de Chao Lamb Chops
- 8 rib lamb chops
- 2 cups white wine
- 2 tablespoons lemon pepper
- Juice of one lemon
- ½ cup of extra virgin olive oil
- 1 tablespoon salt, or to taste
- 1 cup mint leaves
- Vegetable oil spray
- Mint jelly and mint leaves for garnish
Trim lamb of excess fat. Blend all other ingredients in a blender to make marinade, including mint leaves, and marinate lamb chops for 5-10 minutes.
Spray grill with vegetable oil. Remove lamb chops from marinade and place on preheated grill. Grill chops without moving them for 4 minutes for medium rare. Baste chops with marinade and turn over to grill for another 4 minutes on other side. Remove to serving plate.
Season with additional salt and garnish with additional mint leaves and mint jelly.