Mesquite Grilled Lamb Chops with Mint

Instructions

1. 1

   Soak the wood chips in water for 30 minutes to 1 hour.

2. 2

   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.

3. 3

   Preheat the grill, setting the burners on high. Oil the grate.

4. 4

   Drain the wood chips. Place in a cast iron smoker or in an aluminum foil packet with holes, then place it under the grate.

5. 5

   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.

6. 6

   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.