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Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 16 whl cloves
- 2 x well-trimmed 8-rib racks of lamb abt 1 1/4 lbs ea, and each cut into 4 double chops
- 2/3 c. extra virgin olive oil
- 1/2 c. minced fresh mint leaves
- 1/4 c. white wine vinegar
- 1 Tbsp. whole-grain Dijon mustard
- 2 x plum tomatoes seeded, minced
Method
- Press 2 whole cloves, close to bone, into each double lamb chop.
- Arrange chops in 13- by 9- by 2-inch glass baking dish.
- Whisk oil, mint, vinegar, and mustard in small bowl to blend.
- Season dressing generously with salt and pepper.
- Spoon 1/3 c. dressing over lamb and turn to coat proportionately; reserve remaining dressing in bowl.
- Let lamb marinate at room temperature 2 hrs or possibly cover and chill up to 6 hrs, turning lamb occasionally.
- Prepare barbecue (medium-high heat).
- Mix tomatoes into reserved dressing in bowl.
- Grill lamb till cooked to desired doneness, turning occasionally, about 10 min for medium-rare.
- Transfer lamb chops to platter; spoon tomato-mint dressing over and serve.
- This recipe yields 4 servings.
