Grilled Rosemary Lamb Chops

[Ophelia]

Just had this one in RFC. David doesn't like rosemary but I was thinking of
using mint instead. What do you think?

Grilled Rosemary Lamb Chops Bon Appétit | July 1995

Yield: Serves 4

ingredients

.3/4 cup balsamic vinegar
.6 tablespoons olive oil
.3 tablespoons fresh lemon juice
.3 tablespoons minced fresh rosemary or 3 teaspoons dried
.6 garlic cloves, minced
.1 teaspoon ground black pepper
.12 1-inch-thick loin lamb chops, fat trimmed (if there is too
much, I like some fat on my chops)

preparation


Mix first 6 ingredients in small bowl. Place lamb chops in single layer
in 13x9x2-inch glass dish. Pour marinade over. cover with foil and
refrigerate 4 hours, turning lamb chops occasionally.

Season lamb with salt and pepper and place on grill. Cover; grill shops
to desired doneness, basting often with marinade, about 4 minutes per
side for medium-rare. Transfer to platter and serve.

[Jane Gillett]

Post by Ophelia
Just had this one in RFC. David doesn't like rosemary but I was thinking of
using mint instead. What do you think?
Grilled Rosemary Lamb Chops Bon Appétit | July 1995
Yield: Serves 4
ingredients
.3/4 cup balsamic vinegar
.6 tablespoons olive oil
.3 tablespoons fresh lemon juice
.3 tablespoons minced fresh rosemary or 3 teaspoons dried
.6 garlic cloves, minced
.1 teaspoon ground black pepper
.12 1-inch-thick loin lamb chops, fat trimmed (if there is too
much, I like some fat on my chops)
preparation
Mix first 6 ingredients in small bowl. Place lamb chops in single layer
in 13x9x2-inch glass dish. Pour marinade over. cover with foil and
refrigerate 4 hours, turning lamb chops occasionally.
Season lamb with salt and pepper and place on grill. Cover; grill shops
to desired doneness, basting often with marinade, about 4 minutes per
side for medium-rare. Transfer to platter and serve.

I wonder if that would work for hoggett; the herb/marinade sounds nice.

Possible query:
Hoggett may need moderate cooking so how would balsamic respond to that?

Jane

[Jane Gillett]

Post by Jane Gillett

Post by Ophelia
Just had this one in RFC. David doesn't like rosemary but I was thinking of
using mint instead. What do you think?
Grilled Rosemary Lamb Chops Bon Appétit | July 1995
Yield: Serves 4
ingredients
.3/4 cup balsamic vinegar
.6 tablespoons olive oil
.3 tablespoons fresh lemon juice
.3 tablespoons minced fresh rosemary or 3 teaspoons dried
.6 garlic cloves, minced
.1 teaspoon ground black pepper
.12 1-inch-thick loin lamb chops, fat trimmed (if there is too
much, I like some fat on my chops)
preparation
Mix first 6 ingredients in small bowl. Place lamb chops in single layer
in 13x9x2-inch glass dish. Pour marinade over. cover with foil and
refrigerate 4 hours, turning lamb chops occasionally.
Season lamb with salt and pepper and place on grill. Cover; grill shops
to desired doneness, basting often with marinade, about 4 minutes per
side for medium-rare. Transfer to platter and serve.

I wonder if that would work for hoggett; the herb/marinade sounds nice.
Hoggett may need moderate cooking so how would balsamic respond to that?

No idea. Will you try it?

Yes. No hoggett in stock at present but hoping to get some at the next Food
Market in Totnes if the appropriate stallholder is there; his hoggett is
good.

Cheers
Jane