Grilled lamb chops with Blanche de Chambly beer and fresh herbs

Name: Grilled lamb chops with Blanche de Chambly beer and fresh herbs
Prep time: 15 min
Cook time: 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 12 lamb chops from Quebec ( total 1.5 kg ), 2″ thick; 1 cup Blanche de Chambly beer by Unibroue; 2 tablespoons olive oil; The juice of 1/2 lemon; 20 mint leaves, finely chopped; 12 fresh basil leaves, finely chopped; Leaves from 3 rosemary sprigs, finely chopped; 10 chive sprigs, finely chopped + a little to serve; 2 garlic cloves, finely chopped; 2 tablespoons salted herbs from Bas-du-Fleuve; Ground pepper

Preparation 15 min
Refrigeration 3 h
Cooking 10 min
Servings 4 to 6
Freezing Absolutely

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Ingredients

12 lamb chops from Quebec ( total 1.5 kg ), 2″ thick
1 cup Blanche de Chambly beer by Unibroue
2 tablespoons olive oil
The juice of 1/2 lemon
20 mint leaves, finely chopped
12 fresh basil leaves, finely chopped
Leaves from 3 rosemary sprigs, finely chopped
10 chive sprigs, finely chopped + a little to serve
2 garlic cloves, finely chopped
2 tablespoons salted herbs from Bas-du-Fleuve
Ground pepper

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Preparation

In a large bowl, pour all the ingredients of the marinade and season with pepper to taste. Stir.
Place the chops in an airtight container and pour half of the marinade over. Close the dish and reserve in the fridge for 3 hours or even better 24 hours. Shake occasionally. Reserve the fresh marinade in the fridge. Remove the meat from the fridge about 30 minutes before cooking.
Preheat the BBQ at maximum intensity. Oil the grills.
Place the chops on the BBQ and cook for about 4 to 5 minutes on each side, which should give you a medium-rare doneness. Splash with the fresh marinade as often as possible. Place on a plate, cover with foil and let stand 5 minutes before serving. Garnish with fresh chives!