2 cups packed whole fresh mint leaves
1 cup water
2 tablespoons honey
1 large clove garlic, minced
Juice of two large lemons
1 tablespoon honey
1/3 cup fresh minced mint leaves
1/4 teaspoon coarse black pepper
1 tablespoon Filippo Berio extra virgin olive oil
6 blade cut lamb chops (6 to 8 ounces each)
In a shallow bowl large enough to hold the chops in a single layer, mix the garlic, lemon juice, honey, mint, pepper and olive oil. Place the chops in the marinade, cover with plastic wrap and refrigerate for at least 2 hours or overnight. Turn the chops over once or twice while they are marinating.
Combine the whole mint leaves with the water and honey in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer the ingredients uncovered until the liquid is reduced by half. Strain the mixture through a fine sieve into a bowl. Add salt to taste. Set aside and keep warm or make several days ahead and refrigerate. Reheat when ready to use.
Prepare a gas grill or pre-heat the broiler.
Drain the chops from the marinade and grill or broil them. Use an instant read thermometer for gauging when they are done: 145°F for rare, 160°F for medium and 170°F for well done.
Serve with some of the mint sauce.
This recipe is featured in show 2223 – Company Dinner / La Cena per gli Ospiti.
This recipe is from Ciao Italia Family Classics by Mary Ann Esposito.
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