Grilled Lamb Chops - A Girl and her Grill meets It's Tapas Time

I decided to step right out of my box this week for It’s All Delicious Wednesday. I can’t remember if I’ve mentioned this before, but on Wednesdays I get my friends, Terri, Judy, usually Pam (but she’s on Hols) and Cindy over and we have a taste-testing afternoon (wine included). This week I pulled out a few Tapas books that have been gathering dust on my bookshelf and gave it a go. We had a blast and the food wasn’t too shabby either. So for the next couple of posts it’s Tapas Time at It’s All Delicious. Here’s the first winner.

The thing about these little lamb chops is that you really should figure on about 4 per person and if you have hungry eaters THAT might not be enough. They’re great as a small plate finger food. Tapas!

Ingredients

Makes enough marinade for 12-16 chops

1 bottle of beer (like Dos Equis – just to keep the theme going)

¼ cup of honey

1-tablespoon cumin

3 tablespoons Dijon mustard

1-tablespoon garlic, minced

2 teaspoons fresh mint, minced

Whisk all above ingredients together in a medium bowl. Place chops in a glass dish large enough to hold them in one layer. Pour marinade over, cover and refrigerate up to 24 hours, but at least 4, turning occasionally. Heat grill to medium. Remove chops from marinade and discard (the marinade, not the chops). Grill chops for 3-4 minutes on each side.