Lamb Chops with Moroccan Barbecue Sauce
Photo by James Carrier
Ingredients
- 8 lamb loin chops (each about 1 in. thick and 4 oz.), fat trimmed
- Mint chutney (recipe follows)
- Moroccan barbecue sauce (recipe follows)
- Salt and pepper
1. Rinse lamb chops; pat dry. Place chops in a bowl with about 1/4 cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.
2. Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium...
Rose Wines from Bandol
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