BBQ Garlic mint lamb
My garden is producting a tonne of mint and parsely this summer so everything at the moment is being made with as much of both as I can get away with. Lamb chops (or in this case chump chops) are great on a BBQ where a reasonably hot and fast grilling gives you juicy tasty meat and the delicious burnt bits.
You will need
- A big handful of fresh mint (peppermint in my case)
- A couple of fat lamb chops
- 3 or 4 cloves of garlic
- A good slug of oil
- The juice of half a lemon
- A heafy pinch of rock salt
- Grind everything except the lamb together
- Smear the bright green paste over the lamb and leave for a few hours
- Grill until blackened on the outside, pink in the middle.
- The meat will benefit for resting for a few minutes
We served it with a big heap of fluffy couscous with tomatos, fine sliced onion and huge amounts of parsely
The lamb is sweet, some of the garic is sharp and fresh, some is burnt and carmelised. The cooking flavour changes the mint. A squeeze of fresh lemon and more fresh mint over it all at the end of it wouldn’t have gone a miss.