| |
| |
| Recipe Source |
|
Author: Bob and Robin Young Source: Vermont Castings
This recipe was adapted from Vermont Castings Grilling Newsletter
|
| |
| Recipe Type |
| Main Dish - Lamb |
| |
| Ingredients |
|
| Marinade |
|
| ½ c |
|
Olive Oil |
|
| 3 T |
|
Lemon juice |
|
| 1 t |
|
Rosemary, dried or 1 T fresh |
|
| 1 t |
|
Oregano, dried or 1 T fresh |
|
| 1 t |
|
Thyme, dried or 1 T fresh |
|
| ½ t |
|
Salt |
|
| ½ t |
|
Pepper, fresh ground |
|
| ¼ t |
|
Lemon zest |
|
| Chops |
|
| 4 1" |
|
Lamb Chops |
|
| Mint Cream Sauce |
|
| 1/3 c |
|
Sour Cream |
|
| 4 T |
|
Mint leaves, fresh and finely chopped |
|
| 2 lg |
|
Garlic cloves, finely minced |
|
|
|
| |
| 1 |
In a non-reactive dish, whisk together all marinade ingredients. Place the lamb chops in a zip lock bag and pour in the marinade. Turn to coat. Marinate at room temperature for 1 hour or more, turning chops to cover. |
| 2 |
Meanwhile, combine all of the sauce ingredients in a small bowl and stir. Cover and refrigerate until needed. |
| 3 |
Drain the chops. Reserve liquid. |
| 4 |
Grill Method: Place the chops on a grate over med-high heat and cook for about 4 - 5 minutes per side - medium rare - or until desired doneness is achieved. When turning the chops over, brush some of the marinade on the chops. Serve with the Mint Cream Sauce. |
| 5 |
Oven Method: Broil for about 7 - 8 minutes per side or until desired doneness is achieved. When you turn the chops over, brush with some of he marinade. Serve with the Mint Cream Sauce. |
|
| |
| Servings: 4 |
| Preparation time: 1 hour and 30 minutes |
| Ready in: 1 hour and 40 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|