Sunday, November 25, 2012


 Because the lemon in this marinade acts as a meat tenderizer its a good idea to let this sit in the fridge for a few hours before grilling it. Make sure to let the lamb chops rest in a tin foil tent for a few minutes before serving, also. The meat comes out very tender and juicy every time using those two tips!

-2-4 bone in lamb shoulder chops-cleaned and patted dry
-2 tbs fresh chopped garlic
-1/4 cup lemon juice
-2 tbs Dijon mustard
-1 1/2 tbs dry Rosemary
-1/4 cup olive oil
- 1 tbs salt and pepper
(You're going to need a grill pan and a tin foil sheet, also)

  1. In a large resealable bag, add all of the ingredients except for the lamb chops.
  2. Seal the bag and mix the ingredients by hand. Add the lamb chops to the bag once the ingredients are well blended. 
  3. Refridgerate for 2-12 hours. Take the bag with the lamb chops out of the refrigerator an hour before serving-letting the meat and marinade rise to room temperature.
  4. Remove lamb chops from the bag and with a fork-scrape off any clinging marinade. If theres too much marinade left on the meat it will burn on the grill pan.
  5. Lightly grease grill pan with olive oil and turn to MEDIUM HIGH heat. 
  6. Once the pan in hot, add the lamb chops and cook for about 5 minutes on each side.
  7. Remove the lamb chops form the grill pan and let the meat rest before serving for 3-5 minutes under a tin foil tent. Serve!

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