A great twist on traditional lamb for the grilling season.

Ingredients:

• 12 Lamb chops ½ inch thick
• 1 tbsp Minced Ginger
• 1 tbsp Minced Garlic
• ¼ Cup Light Soya Sauce
• ¼ Cup Cider Vinegar
• 1 tbsp Grainy Mustard
• ¼ Chopped Cilantro
• ½ Cup Olive Oil
• 2 tbsp Honey
• Salt
• Fresh ground black pepper

Directions:

In a small bowl combine the ginger, garlic, Soya, vinegar, mustard, cilantro, olive oil, honey and salt and pepper to taste. Put chops in a sealable bag, pour in marinade and mix well. Place bag in the fridge for 4 hours or overnight. Preheat grill to medium heat, approximately 325°C.Remove lamb from marinade and pat dry. Drizzle lamb with oil and season with slat and pepper to taste. Place on grill and cook 4 minutes per side for medium rare cook longer if preferred. When removing lamb be sure to tent the chops with foil and allow them to rest for 5 minutes before serving.