Well; I would not offer a vegetarian dinner guest these nicely marinated lamb chops in place of a fine tempeh burger, but I can kinda see where Aunt Voula was coming from. Properly selected and prepared, lamb can be a whole ‘nother kettle of fish from beef… ermmm, so to speak; and this marinade, pairs perfectly with tender, juicy lamb chops to make one fine feast.
•1/2 cup Worcestershire sauce
•1/2 cup Canola oil
•2 tbsp Dijon mustard
•1 tsp hot sauce – I used Earl’s
•2 or 3 garlic cloves, crushed
•1 onion, roughly chopped
•Pepper corns – I used Sichuan this time
•Herbs and Spices (your choice) – I used rosemary, parsley, Aleppo pepper, and Trader Joe’s 21 Seasoning Salute
Note: amounts listed are approximate; we were having a dinner party and so had a lot of lamb chops, so I ended up using a cup each of Worcestershire and Canola oil, and adjusted everything else accordingly.
Stir the marinade ingredients together in a bowl and pour over the chops. I do this in a large, tightly close-able container so that I can then give everything a good shake to combine.
When ready to cook, discard the marinade and bring the chops to room temperature; then grill, broil, or roast as you will. Rich grilled this batch for 3 to 4 minutes per side (they were quite thick), and they came out perfectly (for us) medium rare. This is a picture of some of the leftover chops that we had for dinner a few nights after the party. I added a bit of rémoulade; Rich had his with horseradish sauce.
Mmmm, tasty, tasty lamb.