Yield: 4 servings
|1 \N||Half of a rack of lamb, cut|
|\N \N||Into 8 chops|
|8 \N||Garlic cloves smashed|
|2 \N||Lemons halved and juiced|
|¾ cup||Olive oil|
|1 teaspoon||Crushed black pepper|
|2 tablespoons||Chopped mint|
Combine the marinade ingredients in a non-reactive dish. Place the chops in the dish, making sure the chops are covered thoroughly with the marinade.
Preheat the grill. Remove the lamb chops from the marinade. Place them on the grill. Make sure to get nice grill marks on both sides.
Cook for 3- 4 minutes on each side for medium.
Scoop out a portion of mint rice custard onto a dinner plate. Remove your perfectly cooked lamb from the grill and place two chops, criss-crossed on top of the custard. Garnish with chopped mint.
Yield: 4 portions
ESSENCE OF EMERIL SHOW #EE2165