Grilled Lamb Chops with Fresh Mint
Designer Elie Tahari's lamb recipe is from the "American Fashion Cookbook," a collection from the Council of Fashion Designers of America.
- 1 bunch fresh mint leaves, thinly sliced, plus sprigs for garnish
- 1 cup sugar
- 1 cup Champagne vinegar
- 3 racks of lamb, trimmed, Frenched, and cut into chops, room temperature
- Olive oil, for brushing
- Coarse salt and freshly ground black pepper
In a medium bowl, mix together mint, sugar, and vinegar with 1 cup water until well combined. Set mint sauce aside until sugar dissolves, about 30 minutes.
Brush lamb with olive oil. Preheat a large skillet over high heat. Season lamb with salt and pepper and place in skillet; cook, turning once, until browned on both sides, about 2 minutes per side.
Transfer to a large serving platter; drizzle with mint sauce. Garnish with mint sprigs and serve immediately.