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Lamb Chops Grilled with Mustard and Maple Syrup

Source: La Ferme Martinette

Serves 6 Marinade: 24 hours

12 lamb chops
125 ml (1/2 cup) maple syrup
15 ml (1 Tbsp) prepared Dijon mustard
zest and juice of 1 lemon
20 ml (4 tsp) balsamic vinegar
1 clove garlic, minced
5 ml (1 tsp) fresh ginger
60 ml (1/4 cup) vegetable oil
salt and pepper

Mix together all ingredients except the chops; chill for 24 hours. Marinate the meat for 45 minutes in the refrigerator and grill at low to medium heat until the meat is grilled on the outside and pinkish on the inside. Baste with marinade while cooking to keep the meat from drying out.