Lamb can be excellent if it is prepared correctly. We usually do this simple classic recipe with only a garlic rub and mint to garnish the naturally strong flavor of the meat.

Lynn Carlton

3 min. preparation, 20 min. cooking

1-2 chops per person

1-2 cloves garlic

1. peel garlic, cut into 1/4" squares, crush with side of knife, and chop finely

2. spread garlic and garlic salt over chop, broil until brown, then turn and broil other side until done

3. Serve with mint. We were taught to make a simple English Applemint and vinegar sauce by Margaret Robson in the Carlton ancestral village of Tilmanstone, near Dover, England. We've grown the fuzzy leaf English Applemint from a cutting we brought back in 1986 and find that it works much better than the shinny American mint. To make the sauce, pluck several mint leaves, chop finely, and stir them into a bit of white vinegar.

This page was updated on 4-14-98. If you have queries or comments, email rcarlton@arkansas.net