Brazilian Grilled Lamb Chops from Fogo de Chão

serves two
Ingredients
Vegetable oil spray
8 rib lamb chops (12-16 oz), with excess fat trimmed
2 c white wine (Chardonnay or Chablis)
2 tbsp lemon pepper
1 lemon, juiced
0.5 c extra-virgin olive oil
1 tbsp salt, or to taste
1 c mint leaves
Vegetable oil spray
Mint leaves, for garnish
Mint jelly, for garnish
Method

Preheat the grill. In a blender, blend the wine, lemon pepper, lemon juice, olive oil, salt and mint leaves to make a marinade. Marinate the lamb chops for 5 to 10 minutes. If you’d like, you can also cut the lamb into pieces, marinated, and skewered before grilling.

Spray the grill with vegetable oil and place the lamb chops on the grill. Reserve the remaining marinade for basting. Grill the lamb chops on one side, without moving them, for four minutes. Baste the chops with marinade and turn them over to grill the other side for four minutes. The lamb chops should be cooked to a medium-rare temperature. Remove and allow the lamb chops to rest five minutes before serving. Garnish with mint leaves and mint jelly. 
Enjoy!