Grilled lamb with mint sauce
Mint and lamb are made for each other. This recipe is quick and easy, but make the mint sauce just before marinating the lamb.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Grill |
| Ingredients |
|---|
| 1 recipe Mint sauce |
| 4 - 6 lamb chops, about 1 pound, washed and dried |
| Instructions |
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| • Cover both sides of the lamb with the 1/2 the mint sauce. |
| • Let marinate at room temperature for 20 minutes or refrigerate in a resealable bag for longer up to 24 hours. |
| • Preheat the grill. When the grill is hot, cook the lamb for 3 minutes. Turn and cook another 5 minutes for medium-rare, watching carefully so that it doesn’t overcook. Adjust the cooking time for the doneness of your choice. |
| • Serve the remaining mint sauce on the side. |
| Variations |
|---|
| • Try this with other sauces. |
| Storage |
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| • Store any cooked lamb covered in the refrigerator for 3 - 4 days. Store the mint sauce separately. See the Important safety information in the Mint sauce recipe. |
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