Recipe Provided By"House of Nash Eats"
- 1 American Lamb rack, frenched, cut into individual chops
- 3 tablespoons mayonnaise
- 3 tablespoons honey
- 3 tablespoons finely chopped fresh mint leaves
- 2 tablespoons Sriracha sauce
- 2 tablespoons Dijon-style mustard
In a large zip-tight bag, combine mayonnaise, honey, mint, Sriracha and mustard. Add lamb; marinade for at least 2 hours or up to 24 hours.
Remove lamb chops from marinade; grill over medium-high heat for about 4 minutes on each side. Remove from heat; let rest for 5 minutes before serving.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest