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Here's a nice marinade for lamb chops. Add some asparagus and sliced country bread to the grill, and you have an easy spring meal. You know, this wouldn't be bad with some preserved lemon relish, either.
1 Meyer (or regular) lemon
2 stalks green garlic, minced
2 sprigs rosemary, minced
2 T. olive oil
a few grinds of black pepper
1/2 t. sea salt
2 round bone or shoulder lamb chops
Juice the lemon into a shallow, nonreactive container just big enough to hold the chops. Cut the lemon rind into six or seven pieces and add to the container. Add all the remaining ingredients, except for the chops, and stir to mix. Add the chops to the marinade, coating well on both sides, and leave in the fridge for at least two hours, and up to six. Grill over medium heat.
NOTE: I've noticed that green garlic doesn't burn on the grill like regular garlic does. This is nice because you don't have to worry about wiping off the marinade before grilling, and you just end up with more garlic flavor.
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