Shoulder Lamb Chops With Mint Sauce - ...

By á-174942

Ingredients

• MINT SAUCE:
• 2 cups fresh mint leaves - (packed)
• 1 cup water
• 2 tablespoons honey
• 1 pinch salt
• LAMB CHOPS:
• 4 blade-cut lamb chops
• 1 large garlic clove
• Juice of two large lemons
• 1 tablespoon honey
• 1/3 cup minced fresh mint leaves
• 1/4 teaspoon coarse black pepper
• 1 tablespoon extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

Combine the leaves with the water and honey in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer the mixture, uncovered, until reduced by half. Strain the mixture through a sieve into a bowl. Add salt to taste. Set aside and keep the sauce warm.

With a knife, score the lamb chops on both sides. Set aside.

In a shallow dish large enough to hold the lamb chops in a single layer, mix together the garlic, lemon juice, honey, mint, pepper, and olive oil. Place the chops in the marinade and cover with plastic wrap. Refrigerate for at least 2 hours, but overnight is better. Turn the chops over once or twice while they are marinating.

Prepare a gas or charcoal grill, or pre-heat the oven broiler.

Drain the chops from the marinade and grill or broil them about 5 minutes. Serve with mint sauce.

This recipe yields 4 servings.