Coriander & Mint Lamp Chops

• 1/4 cup chopped fresh mint
• 3 cloves garlic chopped
• 2 teaspoons ground cumin
• 1 teaspoon whole coriander, slightly crushed
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• salt & pepper to taste
• 1/2 cup olive oil
• 2 racks of lamb (each cut into 4 double chops)
• Extra mint for garnish

1. 1. In a small bowl, combine the garlic, cumin, coriander, cayenne pepper, paprika, salt, black pepper nad olive oil.
2. 2.Coat the lamb racks with the marinade and place in baking dish. Cover and refrigerate for atleast 2 hours or up to 2 days.
3. 3. Prepare a medium high charcoal or gas grill. Arrange a rack 3 to 4 " from the heat. Grill chops for 5 minutes on a side or medium rare or 12 minutes for medium or when meat is done to your taste.
4. 4. Slice from the double chops to make single chops. Garnish with mint

fresh mint, garlic, ground cumin, whole coriander, cayenne pepper, paprika, salt, olive oil, lamb, extra mint

Taken from www.epicurious.com/recipes/member/views/coriander-mint-lamp-chops-50044625 (may not work)