Grilled Minted Lamb Chops

Description
Grilled Minted Lamb Chops from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * 4 (about 1 pound) lamb rib chops
 * 2 tablespoons fresh mint, coarsely chopped
 * 2 tablespoon fresh squeezed lemon juice (about 1 lemon)
 * 1 tablespoon vegetable oil
 * 1 tablespoons water
 * ½ tablespoon fresh grated ginger root
 * ½ teaspoon paprika
 * ½ teaspoon ground cumin
 * pinch cayenne pepper
 * 1 clove garlic, minced
 * 1 tablespoon fresh mint, chopped (for garnish)

Directions

 * 1) Trim off excess fat from chops.
 * 2) Place chops in a shallow dish and set aside.
 * 3) In a small bowl, combine the mint, lemon juice, oil, water, ginger, paprika, cumin, cayenne and garlic.
 * 4) Mix well then pour over lamb chops, covering both sides.
 * 5) Cover dish with plastic wrap and place in refrigerator for at least 4 hours or preferably overnight.
 * 6) Remove chops from dish and discard marinade.
 * 7) Prepare grill until coals are hot.
 * 8) Grill chops until desired doneness, turning once.
 * 9) Lamb chops are cooked when the center of the thickest part is at least 140 °F measured with a metal stem meat thermometer.
 * 10) Transfer lamb chops to a platter and sprinkle with the chopped fresh mint and serve.