Frank's Recipes! Barbequed Lamb with Mint and Garlic

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Barbequed Lamb with Mint and Garlic

1 pound lamb chops
3 cloves garlic, minced
6 tablespoons butter or margarine
1 dash or two of good quality Worcestershire
1 1/2 cups fresh spearmint

Wash and strip leaves from enough mint to give approx. 1 1/2 - 2 c. of leaves. Spread half the leaves over a large plate. Rinse the chops and arrange them one layer deep over the leaves. Spread the remaining leaves over the chops, cover, and refrigerate for 12-24 hours. Remove lamb from fridge, remove the top layer of leaves, and chop. (They'll be a bit wilted now, so you'll have around 1/2 c. of chopped leaves, maybe less.) Set aside. Melt butter/margarine in a saucepan over medium heat. Add garlic and stir for 1 minute. Add chopped mint leaves and dash or two of Worcestershire. Cook for another minute or so, stirring constantly. Remove from heat. Brush sauce over lamb and cook on a prepared grill, continuing to brush with the sauce through cooking. Do not overcook! I like lamb best when cooked medium, with a little bit of pink inside. This will also work with a broiler, but the grill is much better. Another *tasty* thing to do with mint is to put a slightly crushed sprig in iced tea. Very refreshing! Also, if you are interested, mint is very easy to grow from cuttings, in my experience. Put fresh cuttings in water, and change the water often. When roots form, transplant.

A word to the wise:
Keep growing mint in a pot or thoroughly contained in some way. Once established, it grows by runners, is very invasive, and nearly impossible to get rid of.