If you're nervous about grilling lamb, start with these easy and delicious chops. Cook them until they're still a bit pink inside and they'll be tender and fantastic.
8 lamb loin chops, (750 g)
3 tbsp Dijon mustard
2 tbsp honey
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped mint leaves
Arrange the lamb chops in a shallow dish that will hold them all in 1 layer.
In a small bowl, stir together the mustard, honey, lemon juice, salt and pepper. Add the chopped mint and stir to mix. Pour this mixture over the lamb in the dish, turning the chops to coat on all sides. Set aside while you prepare the grill (refrigerate if it will be more than about 30 minutes, for up to 2 hours).
Preheat the barbecue on high for 5 minutes. Lower the heat to medium, place the lamb chops on the grill and lower the lid. Cook for 3 to 5 minutes per side, turning once, or until it's done to the degree you like. (We prefer lamb a little pink inside, but some people like it well done.) Discard any leftover marinade.
Carbohydrates 0g, Sodium 0mg.
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