Tamarind Lemon Mint Lamb Chops

Lamb pares with mint beautifully. This season in the Mid-Atlantic, the lemon balm is also coming out now and is a wonderful herb to pair with mint. Tamarind is used in Asian and North African cuisine and gives a nice sour note to the marinade. This is a balance to the rich gamey flavor of lamb.

4 trimmed loin lamb chops

Marinade:
1/4 cup pale dry sherry
1/4 cup olive oil
palmful lemon balm leaves, minced
2 Tbsp fresh mint leaves, minced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes, or to taste
2 Tbsp Tamarind paste
2 Tbsp seasoned rice vinegar
1 tsp Kosher salt
generous freshly ground black pepper

Heat grill to high. Mix together the marinade ingredients in a shallow casserole just big enough to hold the four chops. Add the chops and mix well. Allow to marinate at least 30 minutes but longer if possible, in the refrigerator.

When ready to cook, return chops to room temperature. Grill chops for about 3-5 minutes per side, until cooked through to medium rare (a thermometer should read at least 135F), or to taste.

Serve with mint and lemons.

Serves 4.

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