Coriander and mint lamb chops

By M.E. Malone
Globe Correspondent / July 22, 2009

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Serves 8

Grilling a pair of chops together increases the surface area for the marinade and helps keep the meat moist over the fire. Start marinating these in the morning, or the night before if you prefer.

1/4 cup chopped fresh mint
3 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon whole coriander, lightly crushed
1 teaspoon cayenne pepper
1 teaspoon paprika
Salt and black pepper, to taste
1/3 cup olive oil
2 racks of lamb (each cut into 4 double chops)
Extra fresh mint (for garnish)
1. In a small bowl, combine the mint, garlic, cumin, coriander, cayenne pepper, paprika, salt, black pepper, and olive oil.

2. Coat the lamb racks with the marinade and place in a baking dish. Cover and refrigerate for at least 2 hours and up to 2 days.

3. Prepare a medium-high charcoal or gas grill. Arrange a rack 3 to 4 inches from the heat. Grill the chops for 5 minutes on a side (for medium rare) or 12 minutes (for medium) or until the meat is done to your taste.

4. Slice through the double chops to make single chops. Garnish with mint.

(Styling/Lisa Falso; Photo by Jonathan Wiggs/Globe Staff)