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RECIPES // Lamb Chops with Mint Salsa
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Pasture plate and have some more
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Ingredients
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- 8 lamb loin chops, about 3/4 inch thick
- sea salt
- ground black pepper
- 2 heads garlic (24 to 30 cloves)
- 3 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 cups dry white wine
- 1 cup loosely packed mint leaves
- 1 teaspoon honey
- splash balsamic or sherry vinegar, or more to taste
- table salt
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Directions
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Season the chops to taste with salt and pepper, and let stand while you get the fire going.
While the fire is getting ready, start the salsa: peel the garlic gloves and cook in the heated oil until well-browned. Add the pepper flakes and wine, increase the heat to medium high and cook for 6 – 8 minutes, until the liquid has reduced to about 1/2 cup. As the liquid reduces, coarsely chop the mint leaves and add along with the honey and vinegar. If the wine is quite dry, you will need less vinegar. Season to taste with table salt & pepper, and remove from heat.
Grill the chops as desired, about 4 – 6 minutes per side for medium rare. Spoon some of the warm salsa over the chops and have at it.
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