Mesquite Grilled Lamb Chops with Mint
Mesquite Grilled Lamb Chops with Mint
Ingredients
- 2 cups (500 ml) mesquite wood chips
- 1 1/2 cups (375 ml) chopped fresh mint
- 1 cup (250 ml) olive oil
- 6 cloves garlic, finely chopped
- 3 tablespoons (45 ml) corn syrup
- 1/2 cup (125 ml) white wine
- Salt and pepper
- 12 to 16 lamb loin chops, about 1-inch (4-cm) thick
Instructions
- Soak the wood chips in water for 30 minutes to 1 hour.
- In a bowl, combine the mint, olive oil, garlic, corn syrup and white wine. Season with salt and pepper. Add the chops and turn to coat in the marinade. Cover and let marinate 1 hour at room temperature or a few hours in the refrigerator.
- Preheat the grill, setting the burners on high. Oil the grate.
- Drain the wood chips. Place in a cast iron smoker or in an aluminum foil packet with holes, then place it under the grate.
- Drain the meat and place it on the hot grill. Grill to taste. Lamb is delicious when cooked rare. Count on 3 to 4 minutes per side, depending on the thickness of the chops.
- Boil the remaining marinade for 3 to 4 minutes and serve as a sauce. If desired, serve the lamb with hummus, or tabbouleh and pita bread.
Mesquite Grilled Lamb Chops with Mint