This is one of my favorite recipes. I love lamb.
For the marinade:
1 cup fresh mint leaves
½ cup fresh parsley leaves
½ cup fresh rosemary leaves
½ cup freshly squeezed lime juice
5 garlic cloves
¼ cup grade A or B maple syrup
½ cup extra virgin olive oil
1 teaspoon Tabasco
2 teaspoons salt
½ teaspoon freshly ground black pepper
2 racks lamb, cut into individual chops (about 3 pounds)
1. Place all marinade ingredients in the bowl of a food processor and blend.
2. Pierce the skin of the lamb chops with a fork several times and place it in a Ziploc bag. Pour three-quarters of the marinade over the lamb and marinate in the refrigerator for at least one hour or up to 24 hours.
3. Remove the lamb from the refrigerator at least 15 minutes before grilling.
4. Grill the lamb over medium heat for 2 to 3 minutes per side for medium rare or until a thermometer registers 140 degrees, using the remaining marinade to baste the lamb. If you don’t have a grill, use a grill pan or a broiler heated on high.