Marinated Lamb Chops

This recipe for delicious marinated lamp chops can be prepared grilled or pan-broiled according to the recipes below.

Ingredients

• 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

How to make it  About 25 minutes



• 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.

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.