Marinated Lamb Shoulder Chops

Directions

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.