This recipe, featured in Hot Topics Vol. 19, Spring 2005, comes from Fogo de Chão in Rio Grange do Sul, Brazil.
Recipe yields 4 servings.
Ingredients:
- 8 rib lamb chops
- 2 cups (472 mL) white wine
- 2 tbsp. (30 mL) lemon pepper
- Juice of one lemon
- 1 tbsp. (15 mL) salt, or to taste
- 1 cup (237 mL) mint leaves
- Vegetable oil spray
- Mint jelly and mint leaves for garnish
Instructions:
Trim lamb of excess fat. Mix all other ingredients to make marinade, including mint leaves, and marinate lamb chop for one hour.
Spray grill with vegetable oil. Remove lamb chops from marinade and place on preheated open barbeque grill. Grill chops without moving them for 4 minutes (for medium rare). Baste chops with marinade and turn over to grill for another 4 minutes on the other side. Remove to serving plate.
Season with salt and garnish with additional mint leaves and jelly.
