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Barbecued Lamb with Mint and Garlic

1 pound lamb chops
3 cloves garlic -- minced
6 tablespoons butter or margarine
dash or two of good quality Worcestershire
1 1/2 cups fresh spearmint

Wash and strip leaves from enough mint to give approx. 1 1/2 - 2 c. of leaves. Spread half the leaves over a large plate. Rinse the chops and arrange them one layer deep over the leaves. Spread the remaining leaves over the chops, cover, and refrigerate for 12-24 hours. Remove lamb from fridge, remove the top layer of leaves, and chop. (They'll be a bit wilted now, so you'll have around 1/2 c. of chopped leaves, maybe less.) Set aside. Melt butter/margarine in a saucepan over medium heat. Add garlic and stir for 1 minute. Add chopped mint leaves and dash or two of Worcestershire. Cook for another minute or so, stirring constantly. Remove from heat. Brush sauce over lamb and cook on a prepared grill, continuing to brush with the sauce through cooking. Do not overcook!

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