- 1 half of a rack of lamb, cut into 8 chops
- 8 garlic cloves smashed
- 2 lemons halved and juiced
- 3/4 cup olive oil
- 1 tsp. crushed black pepper
- 2 Tablespoon chopped mint
- Combine the marinade ingredients in a nonreactive dish. Place the chops in the dish, making sure the chops are covered thoroughly with the marinade.
- Preheat the grill. Remove the lamb chops from the marinade. Place them on the grill. Make sure to get nice grill marks on both sides. Cook for 3- 4 minutes on each side for medium.
- Scoop out a portion of mint rice custard onto a dinner plate. Remove your perfectly cooked lamb from the grill and place two chops, crisscrossed on top of the custard. Garnish with chopped mint.
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