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MOJITO LAMB CHOPS with Cuban Yogurt Sauce

For the Chops
(12) 1-¼ inch Lamb Loin Chops
Grated zest of 1 lime
Kosher Salt and Butcher Pepper
1 tablespoon sugar
¼ cup coarsely chopped fresh mint
Olive Oil or Grapeseed Oil


For the Sauce
8 oz goat’s or whole milk yogurt
2 tsp finely chopped fresh cilantro
2 tsp finely chopped fresh mint leaves
1 tsp ground cumin
1 garlic clove minced
Grated zest of 1 lime
Pinch Cayenne Pepper
Kosher Salt and Butcher Pepper

  1. Take the zest of the lime, 1 tsp of the salt and pepper, the sugar and the mint and blend in a food processor till it becomes a coarse spice.
  2. For lamb, trim excess fat from lamb chops. Place chops into remaining marinade; turn to coat. Cover; refrigerate until ready to grill.
  3. Rub the lamb chops with a touch of oil and then generously rub the chops with the spice mixture.
  4. Grill the chops on medium high heat for about 5 minutes per side.
  5. Mix the ingredients for the sauce in a small bowl.
  6. Serve chilled as a dipping sauce for the lamb.
Yield: 4 servings