Lamb Chops with Minted Honey Marinade Recipe
Ingredients
| Mint leaves | 1/4 Cup (16 tbs) | |
| 1 tablespoon Dijon-style mustard | ||
| 1 1/2 teaspoons each honey and champagne vinegar or red wine vinegar | ||
| 2 loin lamb chops (5 ounces each) | ||
Directions
In blender container combine mint, mustard, honey, and vinegar and process until smooth, scraping down sides of container as necessary.
In glass or stainless-steel bowl (not aluminum) arrange chops; add mint mixture and turn to coat.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Spray rack in broiling pan with nonstick cooking spray; transfer chops to rack, reserving marinade.
Broil chops until browned, 5 to 8 minutes; turn chops over, brush with reserved marinade, and broil 5 to 8 minutes longer or until done to taste.
In small saucepan heat any remaining marinade.
To serve, arrange chops on serving platter and top with remaining marinade.
In glass or stainless-steel bowl (not aluminum) arrange chops; add mint mixture and turn to coat.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Spray rack in broiling pan with nonstick cooking spray; transfer chops to rack, reserving marinade.
Broil chops until browned, 5 to 8 minutes; turn chops over, brush with reserved marinade, and broil 5 to 8 minutes longer or until done to taste.
In small saucepan heat any remaining marinade.
To serve, arrange chops on serving platter and top with remaining marinade.
Chef
