Mint Grilled Lamb Chops – Sybaritica

These Mint Grilled Lamb Chops use the smaller rib chops, and are marinated with mint and rosemary then basted with mint sauce on the grill.

• 1 small Frenched Rack of Lamb
• 3 tbsp. Mint Sauce;
• 1 tsp. Garlic Puree;
• 1 tsp. Sugar;
• 1/3 tsp. Salt;
• 1/2 tsp. Pepper;
• Several Sprigs of Rosemary;
• Fresh Mint leaves.
• Extra mint sauce sugar, and oil for basting.

• Cut the rack into individual chops and season each with a little garlic paste, sugar, salt, and pepper.
• Spread the rosemary sprigs over the bottom of a dish, place the ribs on top, then pour over the mint sauce and marinate for several hours or overnight.
• Before grilling, skewer the ribs together to form a small ‘rack’ once again, put the rosemary sprigs onto your barbecue grill over a moderate high flame and place the reassembled ‘rack’ over these with the concave side of the bones facing down.
• Allow the ribs to begin cooking over the rosemary smoke and, once these have burned, sweep away the charred remnants and turn the ribs over so the curved outer side is grilled as well.
• Finally, remove the chops from the skewer and grill them for a couple of minutes on each side until nicely browned, basting with the remaining mint sauce mixed with a little sugar and oil.
• Serve piping hot from the grill.