If you think a bright green sauce is weird, this week, we’re getting weird. Or, if you think lamb chops served with a gin-mint sauce is fancy, then we take back that weird part; this week we’re getting fancy. If you, like us, fall somewhere in between, you’re probably going to like this fancy-weird recipe for grilled lamb chops with a gin-mint sauce.

The traditional English combination of of lamb with mint was originally created to temper the strong taste of mutton. But even quality lamb chops from our local butcher are taken up a notch with a refreshing gin-mint sauce. And truth be told, save for the color, this easy, boozy sauce makes the lamb better, not weirder.

There are two main ways chefs generally add mint flavor to lamb dishes: fresh mint or mint jelly. Because we tend to go a little over the top with flavor, we decided to combine the two along with some lemon-lime soda, garlic, and an overflowing measuring cup of gin to create a fresh, sweet and tangy (and unnaturally green!) sauce that will change the way you eat lamb.

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Grilled Lamb Chops with Gin Mint Sauce

4 double-cut lamb rib chops (about 1 pound)
Olive oil
Salt and pepper
2 cloves garlic, minced
½ tablespoon of chopped mint

For the sauce:
⅓ cup gin
⅔ cup lemon-lime soda
½ cup of apple mint jelly
2 cloves garlic, minced
1 bunch fresh mint
Salt and pepper

A few hours before you plan to cook, season the lamb with the olive oil, salt, pepper, and chopped mint, then cover and refrigerate. Make sure to remove the lamb from the fridge at least 30 minutes prior to cooking to let it come to room temperature. Set up your grill for direct grilling (between 450-500ºF — you want it hot).

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Sear the lamb over the fire 3 minutes per side. Remove the lamb to a plate and cover with tin foil, letting it rest for at least 10 minutes.

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To make the gin-mint sauce, combine all of the ingredients in a sauce pan. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes. Remove and discard the mint sprigs. Salt and pepper the sauce to taste and drizzle it over the cooked lamb. Serve the remaining sauce in a bowl with dinner.