Lamb Chops with Garlic and Lime drizzled with Lemongrass Mint Balsamic

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:

Sunshine Coast Olive Oil Co. Key Lime White Balsamic
Sunshine Coast Olive Oil Co. Garlic Olive Oil
Metropolitan Chef Lamb and Game Rub
Sunshine Coast Olive Oil Co. Lemongrass-Mint White Balsamic

Ingredients:

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

Recipe:

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.