Grilled Minted Lamb Chops

== Description ==
Grilled Minted Lamb Chops from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
* Serves: 4
== Ingredients ==
* 4 (about 1 pound) lamb rib chops
* 2 tablespoons fresh mint, coarsely chopped
* 2 tablespoon fresh squeezed lemon juice (about 1 lemon)
* 1 tablespoon vegetable oil
* 1 tablespoons water
* ½ tablespoon fresh grated ginger root
* ½ teaspoon paprika
* ½ teaspoon ground cumin
* pinch cayenne pepper
* 1 clove garlic, minced
* 1 tablespoon fresh mint, chopped (for garnish)
== Directions ==
# Trim off excess fat from chops.
# Place chops in a shallow dish and set aside.
# In a small bowl, combine the mint, lemon juice, oil, water, ginger, paprika, cumin, cayenne and garlic.
# Mix well then pour over lamb chops, covering both sides.
# Cover dish with plastic wrap and place in refrigerator for at least 4 hours or preferably overnight.
# Remove chops from dish and discard marinade.
# Prepare grill until coals are hot.
# Grill chops until desired doneness, turning once.
# Lamb chops are cooked when the center of the thickest part is at least 140 °F measured with a metal stem meat thermometer.
# Transfer lamb chops to a platter and sprinkle with the chopped fresh mint and serve.
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Category:Lamb rack Recipes
Category:Main Dish Meat Recipes