My husband Guy loves this preparation for blade cut shoulder lamb chops. He says they are tastier than their high-cost cousins, center cut lamb chops. Try this the next time you grill outdoors, or oven-broil them.
2 cups packed fresh mint leaves
1 cup water
2 tablespoons honey
4 blade cut lamb chops
1 large clove garlic
Juice of two large lemons
1 tablespoon honey
1/3 cup minced fresh mint leaves
1/4 teaspoon coarse black pepper
1 tablespoon Filippo Berio extra-virgin olive oil
Combine the leaves with the water and honey in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer the mixture, uncovered, until reduced by half. Strain the mixture through a sieve into a bowl. Add salt to taste. Set aside and keep the sauce warm.
With a knife, score the lamb chops on both sides. Set aside.
In a shallow dish large enough to hold the lamb chops in a single layer, mix together the garlic, lemon juice, honey, mint, pepper, and olive oil. Place the chops in the marinade and cover with plastic wrap. Refrigerate for at least 2 hours, but overnight is better. Turn the chops over once or twice while they are marinating.
Prepare a gas or charcoal grill, or pre-heat the oven broiler.
Drain the chops from the marinade and grill or broil them about 5 minutes. Serve with mint sauce.
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