Lamb Chops with Cilantro and
Mint Sauce
Summer is finally showing its beautiful face in Wisconsin, and you are late if you have yet to fire up your grill for the first time. Cooking outside
is an excellent way to keep the inside of the house cool during the hot months. Adding to the unique roasted flavor, using marinades or dry
rubs on steak, chicken, pork or lamb brings another dimension to your home cooking.
This lamb chops recipe is perfect for a Sunday afternoon grilling. Marinade with a mixture of herbs and spices for a couple of hours or
overnight to give it a finger-licking coating that will leave you asking for more.  Serve the chops with a cilantro and mint sauce, accompanied
with a grain salad. This dish not only looks beautiful with all the colors but it also has some wonderful flavors that I promise will excite your
palate. Let's get grilling!   

Servings: 4

For the Spiced Lamb Chops:
8 Lamb Loin Chops about 1 inch thick
1/2 Sweet Onion
1 Cup fresh cilantro leaves
1 Cup fresh mint leaves
1/2 Cup fresh parsley leaves
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoons all-spice
1 teaspoon red pepper flakes
1 Tablespoon olive oil
Salt and pepper to taste.
For the Cilantro & Mint Sauce:
(makes 1 Cup)
1 bunch of fresh cilantro
1/2 cup mint leaves
2 tablespoons lemon juice
1 garlic cloves
1/4 teaspoon salt
About 3 Tablespoons water (or more depending on desired consistency)

For the Lamb Chops: In a food processor or blender, pulse the onion, herbs, and spices until finely chopped, add the oil and season with salt
and pepper. Place the lamb in a large dish, spoon the mixture on top and rub it all over with the back of the spoon. Cover and chill at least 2
hours, or overnight.  

When ready to cook, start your grill on medium-high heat and oil the grate. Grill the lamb to preferred doneness, about six minutes per side for
medium rare. Take off the grill and let it rest for five minutes before serving.

For the Cilantro & Mint Sauce: Place all the ingredients in a blender and mix on high to form a smooth paste. You can add more water if the
mixture is too thick. You can serve immediately or refrigerate. When ready to serve, spoon it on top of your grilled lamb. It is also good served
with grilled chicken, beef or fish.  The sauce will keep in the refrigerator in a tight container for about three days.  Enjoy!
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