Mint Julep Lamb Chops

Residents of western Kentucky like mutton barbecued in the old slow-smoked way. For young, tender lamb, they would enjoy this approach, which toasts the Bluegrass State with its signature drink. Don't cook the chops beyond medium-rare or they lose flavor.

 

SERVES 4

 

MINT JULEP MARINADE

1	cup bourbon or other similar American whiskey
½	cup minced fresh mint
2	teaspoons vegetable oil
1	teaspoon kosher salt or other coarse salt
8	loin lamb chops, about ¾ to 1 inch thick

BLUEGRASS STATE SAUCE

1	cup Super Wooster Sauce ([>]) or other Worcestershire sauce
½	cup bourbon or other similar American whiskey
½	cup white vinegar
2	tablespoons packed brown sugar
2	teaspoons fresh-ground black pepper
2	garlic cloves, minced
	Kosher salt or other coarse salt
	Mint sprigs, optional, for garnish

At least 1½ hours and up to 4 hours before you plan to grill the lamb, prepare the marinade, combining the ingredients in a small bowl. Place the lamb chops in a plastic bag, pour the marinade over them, and refrigerate, turning occasionally if needed to submerge all of the chops.

Prepare the sauce, combining the ingredients in a small, nonreactive saucepan. Simmer the mixture over medium-low heat for 10 to 15 minutes and reserve. (The sauce can be made several days in advance, covered, and refrigerated. Reheat before serving.)

Fire up the grill for a two-level fire capable of cooking first on high heat (1 to 2 seconds with the hand test) and then on medium (4 to 5 seconds with the hand test).

Remove the chops from the refrigerator and drain them, discarding the marinade but leaving as much mint as possible clinging to the chops. Let the chops sit uncovered at room temperature for about 15 minutes.

Grill the chops uncovered over high heat for 1 to 1½ minutes per side. Move the chops to medium heat, turning them again, and continue grilling for 2 to 2½ minutes per side for medium-rare doneness. If grilling covered, sear both sides of the meat first on high heat uncovered for 1 to 1½ minutes; finish the cooking with the cover on over medium heat for 4 to 5 minutes, turning once midway.

Serve the chops hot with a drizzle of the sauce. Steamed new potatoes, greens with a lemony vinaigrette, and Honeyed Rainbow Fruit Kebobs complement the lamb nicely.