![]() That’s because they come from different parts of the animal – typically the shoulder, loin, or ribs. If you look for lamb chops at the butcher or in supermarkets you will realise that they don’t all look alike. Mix the herbs with garlic and virgin olive oil to create a simple marinade, rub over the well-seasoned chops and leave for 20-30 minutes before searing in a hot pan. These are basically the herbs used in Greek lamb chops along with olive oil and lemon juice. Lamb ❤️ herbs! It pairs especially well with oregano, rosemary, thyme and mint. ![]() If you reserved some of the sauce, drizzle that over the top along with the lemon onions.Tender and juicy lamb chops are the perfect easy – yet impressive! – dish to serve at a romantic dinner.Ī simple garlic and herb marinade infuses the meat with flavour while the salt tenderises it.Ī few minutes in a hot skillet and you are ready to serve – major wow factor for very minor effort!Īnd I know some of you are raising eyebrows at “ garlic” being used near “ romantic”… What can I say, I find delicious food pretty seductive… but perhaps you can leave the garlic out if it is a first date □ Best herbs for lamb ![]() Sprinkle with sea salt, mint leaves and lemon wedges. Transfer to a cutting board and tent with foil, letting lamb rest for 10 minutes, before slicing. If the meat starts to char before it’s done, move to a cooler part of the grill. This way there is something for everyone’s tastes. The nice thing about lamb is that because it is not of an even thickness, when you grill it, there are some areas that are rare and others that are more cooked. I do not recommend cooking it more than medium. Grill until a meat thermometer registers 115 degrees for rare and 125 for medium, about 6 – 15 minutes per side, depending on how thick the lamb is and how well you like it cooked. Wipe off most of the marinade from lamb with paper towels. Refrigerate for at least 6 hours or overnight. Pour marinade, (I reserved some for serving) into a large zip-lock bag and add lamb making sure it is well covered. It should already be butterflied and unfold. Toss and refrigerate for at least 6 hours or until serving.Īdd yogurt, mint, cilantro, garlic, black pepper, 2 1/2 t kosher salt and 1/8 t cayenne. ![]() Sprinkle lightly with salt, sugar, and cayenne. Halve remaining onion and slice it thinly. Cut the other lemon into wedges and save for serving.Ĭut one onion into wedges, put into a blender and add lemon zest. Grate the zest from one of the lemons and squeeze the juice into a small bowl. Perfect leftovers!īut now my toaster oven just died and I need recommendations for a new one. Then we added more of the savory lemony onions which work so well with this dish. We took some of the reserved marinade, brushed it on some naan bread, threw on some slices of lamb and some feta and placed it in the toaster oven to heat. He even made some for lunch the next day. He always loved grilled food and especially meat. Everyone always loves it and it is so easy to prepare.įor some reason many people are afraid of making lamb, but it just isn’t that tough, people! I used to love lamb and often made it for dinner parties. I knew Manservant would be happy because I don’t cook meat often, since I haven’t eaten it in over 11 years. Zoe requested lamb and being the mother that I am, I tried to make her happy. When having so many, it’s nice to have a few easy dishes up your sleeve. Things are finally settling down here, with lots of company behind us. This tangy, tender, succulent lamb disappeared quickly at our house! Grilled Lamb with Mint Marinade and lemon onions is a real crowd pleaser.
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