October heralds football season, which means tailgating parties are in full swing.
Lamb chops are one of the easiest and quickest meats to grill, not to mention one of the tastiest. A quick spice rub, and you’re ready to barbecue. Pick up a second rack for heftier servings.
Our weekend recipe was created by football analyst, world championship quarterback and restaurateur Joe Theismann. All of the ingredients should be available at your local natural and organic food store.
Luck O’ the Irish Lamb Chops With Minty Ranch Dipping Sauce
Makes 4 servings
- 1 tablespoon cinnamon
- 1 tablespoon cumin
- 1 tablespoon salt
- 1 rack of lamb, cut into 8 chops
- Juice of half a lime
- 2 cups plain yogurt, drained
- 1 tablespoon fresh mint, chopped
- 1 package ranch dip mix
- Chopped fresh mint
Combine spices in small bowl and rub half over lamb chops. Turn over lamb chops and rub in other half of spice mix.
Prepare grill and place each chop directly over hot coals. Grill 4 minutes; turn over each chop and grill another 3 minutes. Remove from heat and allow to rest. Squeeze lime juice over chops, and serve with dipping sauce.
To make dipping sauce, combine yogurt, mint and dip mix. Keep in refrigerator until ready to serve. Place a dollop of dip on each plate of lamb chops. Garnish with chopped fresh mint.
Recipe and photo courtesy of Kingsford Charcoal