Ingredients
1/4 soy sauce
2 tbs evo
1/2 red wine
2 tbs fresh chopped garlic
12 1/2 inch thick lamb chops
6 sprig fresh rosemary
Mint sauce
1 tbs evo
1 onion minced
1 tsp fresh garlic
1/4 cup parsley
1 tsp soy sauce
1/4 cup ouzo
1 1/2 cup apricot preserves
1/2 fresh chopped mint
Preparation
Marinate chops in first 4 ingredients over night. Tie rosemary together and soak in water for a hour. Just before cooking lamb, toss rosemary bundle on coals. Put lamb immediately directly over rosemary, and grill til preferred doneness. (3 minutes per side for MR)Place on platter and pour warmed glaze over GLAZE:
heat oil in sauce pant, and sauce onion, garlic and parsely for a few minutes. Add soy and ouzo, stir in preserves, and mint. Simmer 5 minutes.
