Recipe of the Week
Grilled Lamb Chops
October 7, 2010
My neighbors always comment on how good the grill smells when I prepare lamb with this marinade. Using smoking wood in the grill during the cooking process also enhances the taste of lamb.
*Zest of ½ lemon
*Juice of 1 ½ lemons
*3 Tablespoons finely chopped fresh rosemary
*3 Tablespoons finely chopped fresh parsley
*4 cloves minced garlic
*1/3 cup of chopped onions
*3 Tablespoons EVOO
*1 teaspoon kosher salt
*1 teaspoon cracked black pepper
*Smoking woods such as apple soaked in water for at least ½ hour
Prepare and mix all of the ingredients for the marinade in a gallon freezer bag.
Place the lamb in the marinade and let it set for at least 2 hours in the refrigerator. I usually rub and turn the meat several times during the marinating process.
Light the grill and let it burn off for 25 minutes until the coals are completely gray. When the coals are ready, arrange them in the grill for indirect cooking. Drain the smoking wood sticks and place them directly on the hot coals.
Place a drip pan ½ filled with water under the cooking area of the grill grate.
Place the lamb on the grate over the drip pan and cook until desired doneness.
I always serve my chops with mint jelly on the side.