Luck O' the Irish Lamb Chops With Minty Ranch Dipping Sauce

Created by football analyst, world championship quarterback and restaurateur Joe Theismann on behalf of Kingsford Charcoal, September 2007. I found it in NJ Family Magazine on their website.

• Ready In: 13 mins
• Serves: 4

Ingredients

• Lamb

• 1  tablespoon cinnamon
• 1  tablespoon cumin
• 1  tablespoon salt
• 1  rack of lamb, cut into 8 chops
• 1⁄2 lime, juiced

• Dipping Sauce

• 2  cups plain yogurt, drained
• 1  tablespoon of fresh mint, chopped
• 1 (1 ounce) package  ranch dressing mix
•  of fresh mint, chopped, for garnish

Directions

1. Combine spices in small bowl and rub half over lamb chops. Turn over lamb chops and rub in other half of spice mix.
2. Prepare charcoal grill and place each chop directly over hot charcoal. Grill 4 minutes; turn each over and grill another 3 minutes. Remove from heat and allow to rest. Squeeze lime juice over chops and serve with dipping sauce.
3. To make dipping sauce, combine yogurt, mint and dip mix and keep in refrigerator until ready to serve.
4. Place a dollop of dip on each plate of lamb chops. Garnish with chopped fresh mint.