Parfait! Lamb Chops

03LambChopsPlatePotatoBeansbfLOI do love a good lamb chop, and these are, by far, my favorite way to make them: marinated for at least a few hours – but preferably overnight – and then grilled, or broiled. This time, since the weather isn’t really conducive to Rich standing over the Weber on the deck, I made them using our kitchen grill, and we were both well pleased with the results.

Yum. I only made one mistake with this dinner, and the lamb chops most certainly were not it.

01MarinadeSpicesOnionbfLOINGREDIENTS
•Lamb chops – we get ours at Costco
•1/2 cup Worcestershire sauce
•1/2 cup vegetable oil
•2 tbsp Dijon mustard
•1 tsp hot sauce
•1 onion, diced
•1 tbsp dried shallot
•1 tsp powdered garlic
•1 tsp thyme
•1 tsp Italian Seasoning
02LambChopsMarinadebfLO•1 tsp Tellicherry pepper
•1 tsp Aleppo pepper

Note: adjust your marinade amounts to the number of chops you’re planning to make, this quantity is good for four to eight.

Combine the Worcestershire sauce, oil, mustard, and seasonings together in a bowl and pour over the lamb chops in a zipper bag or lidded container.

03LambChopsPlatePotatoBeansbfLOToss to coat the chops well, and stash in the fridge for at least a few hours, turning the chops when you think of it.

About an hour before you plan on grilling them, take the chops out of the fridge and allow to come to room temperature.

Lightly brush your grill with olive oil, remove the chops from the marinade, and grill to your liking. We prefer ours quite pink inside, and with the kitchen grill set on ‘high’, that means about nine minutes per side.

6aSpicedGreenBeansbfLOOne fine dinner, with baked potato and horseradish sauce.

And what, you may be asking, was my mistake?

These green beans – delicious as they were – were my take on spicy Chinese green beans; and Rich was not feeling the love for Asian-influenced veggies along side classic lamb chops and baked potato. *sigh*

Still… the beans were pretty darned tasty. Check out that recipe on Monday!

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