Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 12 lamb chops, with bone attached
- 1 pound (450 g) string beans, tips snapped off
- The juice of 2 lemons
- 2 tablespoons herbal vinegar (use white wine vinegar if need be)
- 2 cloves garlic, peeled and finely sliced
- 2 tablespoons hot ketchup (or regular with a dash of Tabasco)
- 1 teaspoon powdered mustard
- 2 sprigs of mint, minced
- 3 tablespoons olive oil
- Salt and pepper to taste
Preparation:
Put the chops in a bowl, in a single layer if possible.Combine the juice of the lemons, ketchup, 1 tablespoon of vinegar, sliced garlic, half the minced mint, and powdered mustard seed. Season the marinade to taste with salt and pepper, mix well, and pour it over the lamb chops. Cover them, and marinate them for about 6 hours, giving the bowl a shake every now and again.
Come cooking time, snap the tips off the beans and boil them until fork tender in lightly salted water -- I would figure 8-10 minutes but I like my string beans firm. When they are don to your taste, drain them and season them with the olive oil and the remaining mint.
In the meantime, heat your grill. Drain the lamb chops well and grill them over fairly brisk heat, turning them and basting them with the marinade every few minutes. For how long?
Italians tend to prefer their lamb more cooked than Americans do -- at least medium. If you have never had medium to well-done lamb, try it. You may discover you like it better.
Yield: 4 servings marinated lamb chops, with string beans on the side.
