LAMB T-BONES WITH MINT CHUTNEY

Serves: 4

For the lamb chops:

2 cloves garlic, chopped 1 medium dry shallot, chopped

1 tbsp (15 mL) fresh, chopped mint

1 tbsp (15 mL) white wine vinegar

1 tbsp (15 mL) olive oil Sea salt and freshly ground pepper

8 lamb T-bone chops, about 1-inch (2.5-cm) thick

Mint chutney:

1 tbsp (15 mL) finely chopped fresh ginger root 1 cup (250 mL) fresh mint leaves

1/2 cup (125 mL) unsweetened shredded coconut

1 to 2 pinches dried chili flakes

1/4 cup (60 mL) plain yogurt

Juice of 1 large lime Sea salt and freshly ground pepper

1. Lamb chops: In a cup, combine garlic, shallot, mint, vinegar and oil. Season with salt and pepper to taste. Rub the mixture over the lamb and set meat aside for 15 to 30 minutes to marinate.

2. Mint chutney: In a food processor, combine ginger root, mint leaves, coconut, chili flakes, yogurt and lime juice. Blend until smooth, and season with salt and pepper to taste. Transfer to a bowl and refrigerate until needed.

3. Preheat barbecue or broiler to medium-high. Use paper towels to pat chops dry. Grill or broil chops for four to six minutes, until slightly charred.

4. Turn chops and grill another three to five minutes, depending on thickness, for medium doneness.

5. Serve chops on four heated plates with mint chutney on the side.