Method
- Pull the fresh rosemary leaves of the stem. Grind together the juniper berries and peppercorns in a mortar with a pestle. Add the rosemary leaves and garlic and grind finely. Gradually stir in the olive oil. Finally, stir in the wholegrain mustard.
- Trim any fat off the lamb chops with a sharp knife. Generously spread the herb-flavoured paste on the lamb chops.
- Put the lamb chops into a dish, stacked on top of one another, cover and set aside to marinate for about 6 hours.
- Grill the lamb chops on the barbecue for about 5 minutes on each side so that the meat is browned on the outside, but still pink on the inside. If you prefer the meat well done, grill them for about 7-8 minutes on each side. Serve with mushrooms with sage.
