Ingredients
- 1/4 cup coarsely chopped mint, plus 4 whole sprigs for garnish
- 1 tablespoon sugar
- 24 tablespoon lamb rib chops (about 3 1/2 pounds)
- 1 cup goat¹s-milk yogurt (coach farm)
- 1 tablespoon cumin seeds, toasted and finely ground in a spice grinder
Preparation
Baking Directions:
Combine two-thirds of the lemon zest (reserve the rest for garnish), the chopped mint, sugar, and 1 teaspoon each salt and pepper in a food processor and process until the mixture has the texture of coarse sand.
Rub each chop well on both sides with a little of the mint mixture.
Place on a baking sheet or platter, cover, and set aside at room temperature.
Preheat a gas grill or prepare a fire in a charcoal grill.
Combine the yogurt and cumin in a small bowl, blending well.
Season with salt and pepper and transfer to a small serving bowl.
Set aside.
Grill the chops, turning once, until medium-rare, about 2 minutes on each side.
Pile the chops on a serving platter and garnish with the reserved lemon zest and the mint sprigs.
Set out the cumin yogurt next to the platter, and serve immediately.