Seriously Simple: Grilled lamb chops bring a spring awakening
Fresh mint leaves, for garnish
1. In a small bowl combine all of the marinade ingredients and mix together until blended. Taste and adjust the seasonings. Set aside.
2. Put the lamb chops in a large plastic lock-top bag and spoon in the marinade. Turn the lamb chops in the bag to coat them evenly. Close the bag and refrigerate for at least 30 minutes or up to 8 hours, turning once or twice.
3. Preheat a barbecue grill or an oiled grill pan to medium-high-heat. Remove the lamb chops from the marinade and grill for 4 to 7 minutes per side for medium rare, depending on thickness of the meat.
4. Spoon some pea puree on the center of the plate. Place the lamb chops on top of the puree, crisscrossing the ends for a pretty presentation. Garnish with mint, and serve immediately.
Advance preparation: May be prepared up to 8 hours in advance through Step 2, covered and refrigerated.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
