Lamb Chops With Cucumber Mint Salsa
|Fresh mint leaves/1 tablespoon dried mint||1⁄3 Cup (5.33 tbs) (Packed)|
|Olive oil/Other vegetable oil||2 Tablespoon|
|Garlic||4 Clove (20 gm), minced or crushed through a press|
|Loin lamb chops||2 1⁄2 Pound, well trimmed (8 Small Sized)|
|Cider vinegar||2 Tablespoon|
|Cayenne pepper||1 Pinch|
1 Preheat the broiler or start the charcoal. If broiling, line a broiler pan with foil.
2 In a food processor, finely chop the fresh mint; remove and set aside. (Do not clean the work bowl.)
3 In a small bowl, combine the oil, garlic, half of the mint, teaspoon of the salt and the pepper.
4 Brush the chops with half of the mint oil. (If broiling, place the chops on the broiler pan first.) Broil or grill the chops 4 inches from the heat for 8 minutes.
5 Turn the chops over, brush with the remaining mint oil and broil or grill 4 inches from the heat for 8 minutes for medium-rare; 10 minutes for medium; 12 minutes for well-done.
6 Meanwhile, peel the cucumber. In the uncleaned processor work bowl, very coarsely chop the cucumber.
7 In a medium bowl, combine the cucumber, remaining mint, vinegar, sugar, cayenne and remaining 1/4 teaspoon salt.