PUNCHMAGAZINE.COM 93 ingredients together and pour over the meat. Refrigerate overnight or for at least 6 hours, turning the meat occasionally. Preheat the grill to medium-high and oil the grates. Combine ingredients for mint & tomato salsa and set aside. When the grill is heated, place the meat on the grates and cook until seared on both sides, about 4-5 minutes each side. Remove from the grill, cover loosely, and allow to rest for 5 minutes. When ready to serve, spoon mint & tomato salsa on top. Use caution when grilling lamb chops over fire since they have a fair amount of fat that can drip, which will cause flare-ups. It’s helpful to leave part of the grill without coals, or turned off so you can move the chops until the flare-up calms down. GRILLED LAMB LOIN CHOPS WITH MINT & TOMATO SALSA Simple, sweet and special. With a little planning ahead, this recipe can be enjoyed even on the busiest of weeknights. SERVES 4 INGREDIENTS 4 lamb loin chops ½ cup honey ½ cup Dijon mustard 1 tbsp dry vermouth 2 tbsp Worcestershire sauce 2 tbsp fresh tarragon MINT & TOMATO SALSA 1 small tomato, diced ¼ cup mint leaves, chopped 2 tbsp olive oil salt and pepper to taste Place the lamb chops in a sealable container. Mix the marinade
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