2 cups (500 ml) mesquite wood chips

1 1/2 cups (375 ml) chopped fresh mint

1 cup (250 ml) olive oil

6 cloves garlic, finely chopped

3 tablespoons (45 ml) corn syrup

1/2 cup (125 ml) white wine

Salt and pepper

12 to 16 lamb loin chops, about 1-inch (4-cm) thick

Soak the wood chips in water for 30 minutes to 1 hour.

In a bowl, combine the mint, olive oil, garlic, corn syrup and white wine. Season with salt and pepper. Add the chops and turn to coat in the marinade. Cover and let marinate 1 hour at room temperature or a few hours in the refrigerator.

Preheat the grill, setting the burners on high. Oil the grate.

Drain the wood chips. Place in a cast iron smoker or in an aluminum foil packet with holes, then place it under the grate.

Drain the meat and place it on the hot grill. Grill to taste. Lamb is delicious when cooked rare. Count on 3 to 4 minutes per side, depending on the thickness of the chops.

Boil the remaining marinade for 3 to 4 minutes and serve as a sauce. If desired, serve the lamb with hummus, or tabbouleh and pita bread.

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