“What do you mean he don’t eat no meat? … Aunt Voula: Oh, that’s okay. I make lamb” ~My Big Fat Greek Wedding, 2002.
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.
Stash in the fridge overnight, shaking and tossing when you get the chance.
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.