Marinated Lamb Chops
This marinade is spot on, delicious!
Prep time:
Cook time:
Serving size: 4
Calories per serving: 544
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 544
1 cup olive oils, plus more for brushing
1/2 cup aged balsamic vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 teaspoon ground cumin
4 cloves garlic, finely chopped
1/2 cup chopped fresh mint
16 small lamb chops (about 3 1/2 pounds), frenched
kosher salt and freshly ground black pepper
2 tablespoons lemon zest plus 2 tablespoons juice
Directions:
Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
Remove the lamb from the bag, letting the excess marinade drip off (discard this marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
Serve the chops with the reserved marinade.
Source: foodnetwork.com
Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
Remove the lamb from the bag, letting the excess marinade drip off (discard this marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
Serve the chops with the reserved marinade.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
