An overlooked red meat, lamb provides generous doses of iron, zinc, and B vitamins — not to mention rich flavor you wouldn’t associate with healty eating. Grilling it is easier than you think with this simple marinade recipe.
Quick tip: Grill leeks with the chops; first cut them lengthwise and rub with olive oil, salt, and pepper.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 rack of lamb, Frenched cut into 2-bone chops</li>
<li>1 shallot, minced</li>
<li> Juice of 1 lime</li>
<li>1 Thai chili, minced</li>
<li>1 tbsp brown sugar</li>
<li>2 tbsp fresh mint, chopped</li>
<li>1 tbsp Dijon mustard</li>
<li>1 tbsp canola oil</li>
<li> Kosher salt</li>
<li> Ground black pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a small bowl, combine all ingredients except salt and pepper. Cover the lamb chops with marinade for 30 minutes. Remove. Season with salt and pepper. </li>
<li>Place on a hot grill until internal temperature is 125. </li>
<li>This step is optional. Make romesco sauce by blending 1 slice toast, 2 tbsp each of grilled tomatoes and red peppers, 1 tbsp sautéed onion, 1 clove garlic, 2 oz olive oil, 1 tsp smoked sweet paprika, kosher salt, and pepper, 1tbsp red wine vinegar, and 2 oz roasted almonds.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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