Lamb Chops in the Style of Fogo

It’s Easter time. Around Easter, I think of lamb as a meal. I personally love lamb done on the grill. Back in 1998, I was introduced to a Brazilian Churrascaria chain Fogo de Chao and I was enamored with their version of lamb chops on the grill. This is my take on that dish.

Ingredients:
2 cups of white wine (Chardonnay preferred – cheap stuff is fine so long as it has good flavor)
1 cup fresh chopped mint leaves
2 Tablespoons Lemon Pepper
Juice of 1 lemon.  I also added zest
1 teaspoon salt

Marinade chops for 1 hour.  This marinade is acidic so do not do more than 3 hours because it will cook the meat.

Get the grill really hot – I mean super hot.  Once really hot, turn down to medium low and place chops on the grill for 4 minutes without moving them.  They will get nice caramelized char marks.  Flip them and use remaining marinade to bast them for 4 minutes (they should be rare by now) or longer until they are the temperature you want them.

You will not need mint jelly. Don’t be a sissy, mint jelly is for those who don’t really like lamb.