Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  10 min
• Ready Time:
  20 min

Ingredients

• Lamb chops cleaned and frenched
• fresh lime wedges

Marinade and sauce:

• 1/4cup fresh mint
• 2 cloves of garlic
• 1/3 cup olive oil
• Kosher salt to taste
• Juice of half a lemon
• Touch of honey
• 2 scallions grilled
• ½ cup Fresh cilantro

Cumin Sour Cream

• ½ cup Crème fresh or sour cream
• ¼ teaspoon Toasted cumin

Directions

Clean the lamb chops as this gets rid of excess fat and make it a nice meat lollipop. Basically Frenching them is the term where you take all the fat and sinew off the bone part so its just the bone and leaving the meatsicle at the end (not sure that sounded right)

Combine all the ingredients for the marinade and blitz in a food processor,  pour enough over the lamb to marinade for at least 30 min at room temp.  set the rest aside.

Make the Cumin sour cream by combining the toasted cumin and sour cream and let sit for a few min

Now fire up your grill and on the hottest spot season the lamb with salt and pepper and grill the lamb on one side for 90 seconds turn over and finish for another 60 seconds. For this thickness (thickness of one bone) of lamb this will make it medium rare but you will need to adjust for your cut. Check meat by touching it and feeling the firmness, the firmer the more well-cooked it is.

Take lamb off and let rest.

On a plate or shallow serving dish spoon some of the cumin crème fresh on the plate. Now pour some of the sauce/marinade on it so it looks broken and snuggle in the lamb chops and finish with some lime wedges and I used some pea shoots but that it optional.

This is super-duper flavor kids and a lot of fun to eat! (I said super duper God help me)

Step by step in photos here >>