Meats & Main dishes > Lamb Recipes >
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Minted Lamb Chops #2
6 chump chops, about 6 ounces each
1 tablespoon of olive oil, plus extra for brushing
1 tablespoon of orange juice
1 teaspoon of walnut oil
2 tablespoons of chopped fresh mint
Marinade
2/3 cup of thick plain yogurt
2 garlic cloves, finely chopped
1 teaspoon of grated fresh gingerroot
1/4 teaspoon of coriander seeds, crushed
salt and pepper |
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Place the chops in a large, shallow nonmetallic bowl. To make the marinade half of the yogurt in a pitcher and mix with he garlic, ginger and coriander seeds. Season to taste with salt and pepper. Spoon the mixture over the chops, turn until well coated, cover with plastic wrap, and marinate in the refrigerator for 2 hours. Turn occasionally.
Preheat the barbecue. Place the remaining yogurt in a small bowl with the olive oil, orange juice, walnut oil, and mint. Using a hand held whisk, whisk until thoroughly blended. Season to taste. Cover the minted yogurt with plastic wrap and refrigerate until ready to serve.
Drain the chops, scraping off the marinade. Brush with olive oil and then cook over medium hot coals for 5 - 7 minutes on each side. Serve immediately with the minted yogurt. Serves 6
 
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