Lamb Chops with Mixed Herb Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 42 min.
Ready in
Ingredients
for
4
- For Herb Sauce
- 2 green chili peppers (trimmed; seeded and coarsely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 pc fresh ginger peeled and finely chopped (about 1-inch)
- ½ bunch fresh cilantro (washed; dried; trimmed and coarsely chopped)
- 8 sprigs fresh mint (washed and dried; divided)
- 8 sprigs fresh Tarragon (washed and dried; divided)
- 4 Tbsps lemon juice
- 5 Tbsps olive oil
- 1 pinch Chili powder
- 2 tsps ground cilantro
- 1 tsp ground Cumin
- salt (to taste)
- freshly ground Black pepper (to taste)
- 8 lamb chops
- 1 Tbsp vegetable oil
Preparation steps
1.
Place prepared chili peppers, garlic, ginger, and cilantro in a blender. Coarsely chop 6 sprigs of mint and tarragon, reserving the remaining sprigs for garnish. Add the chopped mint and tarragon to the mixture in the blender. Blend into a thick puree. Pour into two small bowls (one for marinade and one to serve), season with salt and pepper, stirring to incorporate.
2.
Rinse the lamb chops under cold running water. Pat dry with paper towels. Brush both sides of the lamb chops with herb sauce. Cover tightly and marinate for at least two hours.
3.
Prepare grill for direct grilling. Preheat to medium-high.
4.
Brush the grill grate with oil. Place marinated chops on the hot grate and grill until cooked to taste, about 4 to 6 minutes per side for medium-rare.
5.
Transfer chops to a serving platter or individual plates and let rest for 3 minutes. Serve with reserved herb sauce, and garnish with fresh mint and tarragon sprigs.
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