Mint cools off this very simple, spicy summer lamb dish.
1/4 cup fresh mint leaves (I used pineapple mint from my herb garden…)
1/4 cup cilantro leaves
Extra virgin olive oil
1 teaspoon paprika
1 teaspoon allspice
1 teaspoon curry
1 teaspoon red pepper flakes
4 lamb loin chops
Rough chop the mint and cilantro and place in a bowl. Pour in 3 tablespoons of olive oil and add the paprika, allspice, curry and red pepper flakes. Mix with a spoon and add sea salt to taste.
Place the lamb chops in a plate and spoon the spice mixture on both sides. Let the lamb marinate at room temperature for one hour. Then, grill on medium high heat for about 4 minutes per side for medium rare, and let rest for a few minutes before serving.
Consider serving with a side of grilled eggplant or ratatouille.