Barbecued lamb with flavours of mint and maple.
Marinade
1 cup fresh mint leaves
1/2 cup fresh parsley leaves
1/2 cup fresh rosemary leaves
1/2 cup freshly squeezed lime juice
5 garlic cloves
1/4 cup grade A or B maple syrup
1/2 cup extra virgin olive oil
1 tsp Tabasco sauce
2 tsp salt
1/2 tsp freshly ground black pepper
2 racks of lamb, cut into individual chops (about 3 lb.)
Step 1: Place all the marinade ingredients into the bowl of a food processor and blend.
Step 2: Pierce the skin of the lamb chops with a fork several times and place them in a large plastic sealable bag. Pour 3/4 of the marinade over the lamb and marinate in the refrigerator for at least 1 hour and up to 24 hours.
Step 3: Remove the lamb from the refrigerator at least 15 minutes before grilling.
Step 4: Grill the lamb over medium heat for 2-3 minutes per side for medium-rare, or until a thermometer registers 140°F. Use the remaining marinade the baste the lamb. If you don't have a grill, use a grill pan or broiler heated on high.
Reprinted with permission from Lulu Powers Food to Flowers (2010 William Morrow).
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