Thursday, May 22, 2008

Lamb Chops Marinade

Bought a load of lamb chops from Rustan's Fresh two weeks ago, one of those buy-one-take-one lamb deals they have. My first marinade was a disaster-- too salty. My second attempt at a marinade, which is my idea of an English-style lamb marinade, turned out pretty well.


olive oil
Worcestershire sauce
coarsely ground black pepper
dried herbs (must include rosemary)

1. Mix ingredients thoroughly. Proportions really depend on your taste, but since olive oil is the base of this marinade it should constitute at least a plurality of the volume. Acidity, which is essential in a marinade, comes mainly from the mustard, with a little help from the Worcestershire sauce. For herbs I used Italian Seasoning, but Herbes de Provence or other herb mixes will also work so long as they include rosemary.

2. Massage the marinade into the lamb and let it marinate for at least an hour.

3. Grill/Pan fry/Broil lamb chops until your desired level of doneness.

Serve with mint jelly and a side of greens.

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