I am still waiting for my mint to poke up its head in the garden, but it’s still too cold. So it looks like I won’t be having fresh mint with some beautiful spring lamb chops, but dried will work well in this recipe. These chops are wonderful, and if it’s still too cold to grill outside, they can also be broiled in the oven. I love to serve these with roasted asparagus and tiny new potatoes with lemon. It’s a meal that always feels like Spring.
Spring Lamb Chops with Pepper-Herb Crust
1 Tablespoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon sweet paprika
3/4 teaspoon salt
1/2 teaspoon dried mint
Pinch cayenne pepper
4 large or 8 small lamb chops
1. In a small dish, mix together all herbs and rub over chops. Place coated chops in a shallow glass baking dish, cover and refrigerate for at least 1 hour or more.
2. Prepare a medium-hot charcoal fire or preheat the broiler. Grill or broil chops turning once, until they are cooked as desired. Rare will take about 8 minutes. Serves 4.
Now I need to find my two favorite Spring flowers, Lily of the Valley and lilacs to decorate the table!
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