Lamb Chops
Photography by David Johnson

Adapted from Edible, A Celebration of Local Foods (John Wiley & Sons, 2010)

When these lamb chops come off the grill, you might just be tempted to call them “lollichops”— they smell and look so tempting, you’ll want to eat them out of hand right off the bone. During grilling, the marinade creates a slightly crusty, mildly sweet and incredibly delicious coating that will entice everyone—even people who think they don’t like lamb. If you prefer to keep the lamb rack whole, to be cut into chops after grilling, just increase the cooking time accordingly.

¼ cup unsweetened coconut milk
¼ cup pure maple syrup
2 cloves garlic, finely chopped
2 teaspoons mint tea leaves, or fresh mint, chopped
2 teaspoons dried rosemary, crushed, or dried thyme
2 teaspoons freshly ground black pepper
1½ teaspoon kosher salt
1 rack of lamb, Frenched, cut into single chops (8–9 chops)

In a small bowl, whisk together the coconut milk, maple syrup, garlic, mint, rosemary, pepper and salt. In a 9-by-13-inch baking pan, spread the mixture evenly. Add the lamb chops in a single layer, rubbing the surfaces of each chop with the marinade. Cover the pan with foil or plastic wrap and marinate at room temperature for up to 1 hour, or refrigerate up to 24 hours. When ready to cook, preheat the grill on high for 15 minutes. Lightly oil the grill racks and reduce the heat to medium-high. Cook the lamb chops for 5 minutes. Turn the lamb chops over and cook until the desired doneness is reached, 2–3 minutes for medium-rare. Let rest for 5 minutes before serving.

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