Minted Marinated Grilled Lamb

4-6
Servings
10m
Prep Time
10-16m
Cook Time
20m
Ready In


"A delicious marinade for grilling lamb. My favorite are to grill lamb loin chops; however, it is just as delicious with a boneless leg of lamb too. Since the marinade is basically simply a mix of herbs, garlic and spices; it is really a blank canvas. Meaning, as for the sides ... you can really add whatever you like. Maybe some potatoes in a foil packet; and, some grilled asparagus or green beans. Just make sure to prep ahead; as the lamb does need to marinate over night. Note: For the lamb; I usually get 4 1 1/2-2" thick chops. But, I always get what looks fresh and available. You can double the marinade recipe for a boneless leg of lamb; which is normally about 3 1/2-5 lbs. Make sure to plan ahead; because the lamb is best marinated over night."

Original recipe yields 4-6 servings
OK
  • FOR MARINADE

Nutritional

  • Serving Size: 1 (304.5 g)
  • Calories 745
  • Total Fat - 64.9 g
  • Saturated Fat - 19.3 g
  • Cholesterol - 122.5 mg
  • Sodium - 1317.3 mg
  • Total Carbohydrate - 11.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 1.6 g
  • Protein - 30.4 g
  • Calcium - 84.5 mg
  • Iron - 4.1 mg
  • Vitamin C - 48.3 mg
  • Thiamin - 0.3 mg

Step 1

Marinade ... Add everything, except the lamb of course - to the food processor; and, puree until smooth. Add the marinade (reserving 1/4 cup) to a large ziploc bag or a glass bowl; and, add the lamb. I prefer to use the bag, much easier. Close the bag, or cover with plastic wrap; and, marinade at least 8 hours. I usually let it go overnight. Cover the reserved marinade with plastic wrap to use later.

Step 2

Try to turn over the bag; or turn the chops over in the bowl at least one time as it marinates. This will allow the chops to marinate evenly on both sides.

Step 3

Grill ... As mentioned, I love an outdoor grill; or at least an indoor grill pan for this. First, make sure to take out the chops from the refrigerator, and remove from the marinade (discard the marinade). Let them rest a good 30-45 minutes on the counter to take the chill off. You never want to cook with COLD meat. Then, season each side with plenty of salt and pepper; and, a light sprinkle of paprika.

Step 4

Bring a well oiled grill or grill pan up to medium high heat. Cook your chops on each side, until golden brown; and, you get a nice sear. About 5-8 minutes per side, depending on the thickness. I like my lamb medium to medium rare; so, I take mine off the grill when they are around 140 degrees. Cover with foil; and, they will continue to cook. Ideally, I like a temperature of 145 when I serve them.

Step 5

Serve and ENJOY! ... Warm up the reserved marinade in the microwave or on the stove top. Serve the lamb on a platter and drizzle the extra marinade over the top. As mentioned, potatoes and onions in a foil packet are a great side; along with green beans or asparagus in a foil packet too. Since, you are on the grill ... you might as well cook everything that way.

Tips & Variations


No special items needed.