Rosemary Mint Grilled Loin Lamp Chops
|Lamb loin chops||4|
|Red wine||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Mint jelly||2 Tablespoon|
|Fresh rosemary||2 Tablespoon|
|Fresh mint||1 Tablespoon|
1. Prepare the marinade by blending red wine, balsamic vinegar, mint jelly, chopped fresh rosemary and chopped fresh mint.
2. Pour the marinade over the lamb chops and season them with black pepper ans sea salt. Put this into refrigerator for about an hour or overnight.
3. Grill the lamb chops over a medum hot charcoal fire. Let the lamb chops cook for 5 minutes per side over the grill. Pour little bit of the marinade over the lamb chops while grilling. Flip over the chops, when the bottom part is nicely browned and repeat the same method of grilling. Check the internal temperature to be 110-120F for being done medium rare.
4. Let the chops sit for 4-5 minutes before serving. Serve the lamb chops with mint jelly or pepper jelly. Little bit of fresh mashed peas will go perfect on the side with this.