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This recipe for delicious marinated lamp chops can be prepared grilled or pan-broiled according to the recipes below.
Prep time: 10 minutes
Cooking time: 12 to 14 minutes
You Will Need
3 tablespoons vegetable oil
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
4 lamb shoulder chops 3/4-inch thick (about 1 1/2 pounds), trimmed of excess fat
1 lemon, cut into 8 wedges
What to Do
1. In a large self-sealing plastic bag, mix together oil, lemon zest, juice, garlic, rosemary, thyme, salt, and pepper.
2. Add chops, seal, turn to coat well, and refrigerate at least 4 hours or overnight.
3. Preheat the grill. Pat chops dry and place directly over hot coals covered with ash, about 5 to 8 inches from the heat. Grill, turning and basting every 3 minutes with remaining marinade, 12 to 14 minutes. Garnish with lemon wedges.
Serves: 4
Per Serving: Calories 261; total fat 18 g; saturated fat 4 g; protein 23 g; Carbohydrate 2 g; fiber 0 g; sodium 334 mg; cholesterol 75 mg
Pan-Broiled Chops
Use four 1- to 1 1/2-inch-thick loin or rib chops. In a heavy skillet over moderately high heat, heat 1 teaspoon olive oil for 30 to 45 seconds. Add chops and brown well on both sides, turning once halfway through. Cook 8 to 9 minutes total for medium-rare, 10 to 12 minutes for medium, or 12 to 15 minutes for well done. Remove chops from the skillet and keep warm. To drippings in the skillet, add 1/2 cup chicken stock or water and 2 to 3 tablespoons balsamic vinegar. Cook for 1 minute over high heat stirring to loosen brown bits. Pour over lamb chops and serve. Makes 4 servings.
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