Mojito Lamb Chops with Cuban Yogurt Sauce April 20 2012

  

For the Chops:

12- 1 inch Lamb Porterhouse Chops

Grated zest of 1 lime

Kosher Salt and Butcher Pepper

1 tablespoon sugar

¼ cup coarsely chopped fresh mint

Olive Oil or Grapeseed Oil

 

For the Sauce

8 oz goat’s or whole milk yogurt

2 tsp finely chopped fresh cilantro

2 tsp finely chopped fresh mint leaves

1 tsp ground cumin

1 garlic clove minced

Grated zest of 1 lime

Pinch Cayenne Pepper

Kosher Salt and Butcher Pepper

 

Take the zest of the lime, 1 tsp of the salt and pepper, the sugar and the mint and blend in a food processor till it becomes a coarse spice. Rub the lamb chops with a touch of oil and then generously rub the chops with the spice mixture. Grill the chops on medium high heat for about 5 minutes per side.

 

Mix the ingredients for the sauce in a small bowl. Serve chilled as a dipping sauce for the lamb.