Mint Smoked Lamb Chops

8 lamb chops, 19 mm thick
2 cups fresh mint leaves

Baste

2 tablespoons dry white wine
2 tablespoons honey
1 tablespoon margarine, melted
1 teaspoon fresh mint, chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Mix the baste ingredients and coat the lamb chops
Prepare a very hot indirect fire in the Weber kettle. Arrange lamb chops on an oiled rack about 100 mm from the coals. Sprinkle 1 cup mint leaves over hot coals. Immediately cover and grill lamb chops for about 10 minutes. Brush with baste, turn chops and brush other side with baste. Sprinkle the remaining mint leaves over the hot coals, cover and grill about 10 minutes longer. Test to see if lamb is cooked to your liking, cook longer if required.
Notes:
1. Use an indirect fire so that the fat does not drip onto the coals and give the chops that greasy smoked fat taste.
2. I use a couple of good compressed handfuls of mint leaves.
3. These lamb chops are best served medium rare to medium.