Grilled Lamb Chops with Mint

From O, The Oprah Magazine

Use either juicy rib chops (cut from the rib section of the lamb) or loin chops (cut from the loin and the tenderloin), and serve two per person.

By Peggy Knickerbocker

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Recipe

 

 

Sang An

Serves: 6 Edit

 

Oven Temp: 400

Ingredients

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Directions

  1. 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.
  2. 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.
  3. 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.