Its a recipe we repeat for guests and always get great feedback. I actually double all ingredients for the same amount of meat, and measure heavy on the cuming, mint, and balsamic and they are mouth watering. For the lamb, we started buying the rack and then cut between each rib bone to make lamb lolipops, dipping to coat both sides of each and then pouring any remaining spice mixture over the pile of lamb to set for 3-4 hours. They are thinner so about 3 minutes for each side on a hot grill gets them done and juicy.
These chops for fabulous! I was surprised how much flavor was imparted for such a short marinate time. I was afraid that the amount of cumin called for would overpower the lamb flavor, but it was just fine. My husband grilled them perfectly too. Definitely a keeper!!!
Very tasty. We're mint fans and I thought this could have used more. I did cut back on the cumin to about a teaspoon, our cumin is a richly flavored/fresh ground and already fairly strong. I broiled rather than grilling. This is an easy way to prepare lamb chops.
My boyfriend loved it. We ran out of propane so ended up having to satay it in a pan... It came out rather tender. I would definitely listen to the other testers and use half the amount of cumin... its very strong. I found the recipe to be alright. Couldve used more spiciness though.
Nice, subtle blend of flavors in the marinade and good enough to make it to the "keeper" file. Relying on comments of earlier reviewers, I cut back on the cumin just a bit. If you can find harissa, about 1/2 tsp of that is a nice substitute for the dry mustard to add the little bit of heat kick the mustard also provides.
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