FOOD RECIPE: LAMB LOIN CHOPS WITH MINT SAUCE

PREPARED BY CHEF MUHAMMAD

Make the mint marinade and sauce

In a food processor fitted with the metal blade, combine the ginger, mint, cilantro, honey, vinegar, oil, salt, and pepper and process until completely blended and smooth. Taste and adjust the seasoning accordingly.

Place the lamb chops in a resealable plastic bag and pour in 1/4 cup marinade and sauce. Turn the lamb in the bag to coat it evenly. Close the bag and refrigerate it for at least 30 minutes or up to 4 hours, turning it once or twice. Cover and refrigerate the remaining unused marinade and sauce separately.

Grill the lamb loin chops

Prepare a grill or an oiled grill pan over medium-high heat. Move the lamb to the grill or the grill pan, discarding the used marinade. Cook the lamb for 5 to 7 minutes per side for medium-rare, depending on the thickness. Place the lamb on a cutting board and let rest for a few minutes.

Arrange the lamb chops on serving plates, criss-crossing the bone ends for a pretty presentation if you like. Spoon the remaining refrigerated marinade and sauce over the top and, if desired, garnish with mint, leeks or cilantro leaves. Serve with wild brown rice or white rice.

For the cilantro-mint marinade and sauce:

2 teaspoons minced ginger

1/4 cup packed mint leaves

1/4 cup packed cilantro leaves

1 tablespoon honey

1/4 cup rice wine vinegar

1/2 cup mild vegetable oil

Salt and freshly ground black pepper to taste

For the lamb chops

6 lamb loin chops, up to 3/4-inch (18 mm) thick

Mint, leeks, or cilantro leaves for garnish