The first time I tasted the Lemongrass-Mint White Balsamic, it transported me to a different hemisphere and all I could think of was lamb chops. Lamb chops, with traditional mint sauce, is a fond memory from our decades-ago, 6 week bike tour in New Zealand.
Needed for this recipe:
2-3 lamb chops
2 teaspoons Sunshine Coast Olive Oil Co. Key Lime White Balsamic
2 Tablespoons Sunshine Coast Olive Oil Co. Garlic Olive Oil
1 Tablespoon Metropolitan Chef Lamb and Game Rub
1 Tablespoon Sunshine Coast Olive Oil Co. Lemongrass-Mint White Balsamic
Marinate lamb chops in 1½ teaspoons Key Lime White Balsamic a few hours or overnight, in the refrigerator. Rub it in well.
When ready to cook, drain off excess marinade and set aside.
Mix Garlic Olive Oil and Lamb & Game rub, and brush onto both sides of your lamb.
Grill until 2 minutes away from desired doneness, then brush on remaining ½ teaspoon of Key Lime White Balsamic and grill at a lower temperature until ready.
Serve with Lemongrass-Mint White Balsamic, which is a delicious and no-added-sugar alternative to traditional mint sauce.