These Mint Grilled Lamb Chops use the smaller rib chops, and are marinated with mint and rosemary then basted with mint sauce on the grill.
I often buy a Rack of Lamb for roasting, but the individual Rib Chops cut from small rack are wonderful on the grill, especially where the rack has been ‘Frenched’ by having the meat and fat trimmed from the ends of the bone as you see in the picture above. Here, these succulent little chops are given a traditional pairing with Mint, and some other aromatics, both in the marinade, and also while being basted on the grill.
The Recipe Card below calls for Mint Sauce as one of the ingredients. You can use a commercially made sauce if you like, or even try using a little mint jelly diluted with a dash of vinegar. However, the best results will come from using fresh mint, and if you have this, you can use it to follow my Mint Sauce Recipe.
The Basic Method
Once you have separated the rib chops from the rack, spread each with some of the garlic, salt and pepper. Place the rosemary in the bottom of a dish (if using), lay the ribs on top and pour over the mint sauce. This needs to marinate for several hours (preferably overnight) and you will want to turn the ribs a few times during the process.
The next part seems a little odd after having separated the ribs but it helps to have them skewered together for the first few minutes of grilling. This allows you to grill the ‘edges’ as well as the ‘sides’ without having to hold and turn each rib individually.
Put the Rosemary sprigs on the grill (this is their primary purpose) and then place the temporarily reassembled ‘rack’ over them with the ‘concave’ side of the rib bones facing down. The rosemary will start to smoke, adding flavor to the lamb, and, in a minute or two, you can simply sweep away the charred remains before turning the ‘rack’ over to grill the back side of the bones.
Finally, you can remove the skewer and grill the individual ribs for a minute or two on each side until they are nicely browned with a few charred spots here and there (Sorry about the really bad picture here). During these last few minutes, baste with a bit of the remaining oil, sugar and mint sauce.
Serve piping hot as an appetizer garnished, if desired, with a little fresh mint cut Chiffonade.
Your Recipe Card:
Mint Grilled Lamb Chops
- 1 small Frenched Rack of Lamb
- 3 tbsp. Mint Sauce;
- 1 tsp. Garlic Puree;
- 1 tsp. Sugar;
- 1/3 tsp. Salt;
- 1/2 tsp. Pepper;
- Several Sprigs of Rosemary;
- Fresh Mint leaves.
- Extra mint sauce sugar, and oil for basting.
- Cut the rack into individual chops and season each with a little garlic paste, sugar, salt, and pepper.
- Spread the rosemary sprigs over the bottom of a dish, place the ribs on top, then pour over the mint sauce and marinate for several hours or overnight.
- Before grilling, skewer the ribs together to form a small ‘rack’ once again, put the rosemary sprigs onto your barbecue grill over a moderate high flame and place the reassembled ‘rack’ over these with the concave side of the bones facing down.
- Allow the ribs to begin cooking over the rosemary smoke and, once these have burned, sweep away the charred remnants and turn the ribs over so the curved outer side is grilled as well.
- Finally, remove the chops from the skewer and grill them for a couple of minutes on each side until nicely browned, basting with the remaining mint sauce mixed with a little sugar and oil.
- Serve piping hot from the grill.