Recipe by Mary Ann Esposito from Ciao Italia Family Classics
Lamb blade shoulder chops are far tastier than their more expensive, center-cut cousins, and that’s because the shoulder chops have more marbling. Marinate them first, then broil or grill, and serve with fresh mint sauce.
1. For the Mint Sauce, combine the whole mint leaves with the water and 2 tablespoons honey in a small saucepan, and bring the mixture to a boil. Reduce the heat and simmer the ingredients uncovered until the liquid is reduced by half. Strain the mixture through a fine sieve into a bowl. Add salt to taste. Set aside and keep warm, or make several days ahead and refrigerate (reheat when ready to use).
2. In a shallow bowl large enough to hold the chops in a single layer, mix the garlic, lemon juice, 1 tablespoon of honey, minced mint leaves, pepper and olive oil. Place the chops in the marinade, cover with plastic wrap and refrigerate for at least 2 hours or overnight. Turn the chops over once or twice while they are marinating.
3. Prepare a gas grill or preheat the broiler. Drain the chops from the marinade and grill or broil them. Use an instant-read thermometer for gauging when they are done: 145°F for rare, 160°F for medium and 170°F for well. Serve with some of the Mint Sauce.