Ingredients:

• 4 (about 1 pound) lamb rib chops
  
• 2 tablespoons fresh mint, coarsely chopped
  
• 2 tablespoon fresh squeezed lemon juice (about 1 lemon)
  
• 1 tablespoon vegetable oil
  
• 1 tablespoons water
  
• 1/2 tablespoon fresh grated ginger root
  
• 1/2 teaspoon paprika
  
• 1/2 teaspoon ground cumin
  
• Pinch cayenne pepper
  
• 1 clove garlic, minced
  
• 1 tablespoon fresh mint, chopped (for garnish)

Directions:

1. Trim off excess fat from chops. Place chops in a shallow dish and set aside.
   
2. In a small bowl, combine the mint, lemon juice, oil, water, ginger, paprika, cumin, cayenne and garlic. Mix well then pour over lamb chops, covering both sides. Cover dish with plastic wrap and place in refrigerator for at least 4 hours or preferably overnight.
   
3. Remove chops from dish and discard marinade.
   
4. Prepare grill until coals are hot. Grill chops until desired doneness, turning once. Lamb chops are cooked when the center of the thickest part is at least 140ºF measured with a metal stem meat thermometer. For more information on the proper cooking of meats, see the Danger Zone.
   
5. Transfer lamb chops to a platter and sprinkle with the chopped fresh mint and serve.