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Marinated Lamb Chops

Eight 4-oz lamb loin or rib chops

2/3 cup fruity red wine, such as Pinot Noir

2 tsp minced fresh garlic

2 Tbs plus 2 tsp coarsely chopped fresh oregano leaves

1 Tb plus 1 tsp coarsely chopped fresh rosemary leaves

1 ¼ tsp finely ground black pepper

1 tsp freshly squeezed lime juice

1 1/3 cup olive oil

 

Seasoning Mix

1 tsp onion powder

½ tsp cayenne

¾ tsp garlic powder

½ tsp white pepper

½ tsp dry mustard

½ tsp rubbed sage

½ tsp ground cumin

½ tsp dried thyme

In a small bowl, whisk together the red wine, garlic, oregano, rosemary, ½ tsp salt, ¼ tsp black pepper, and lime juice to combine well.  Add the olive oil in a slow, steady stream, whisking constantly, until fully incorporated.

 Place the lamb chops in a shallow glass baking pan and pour the marinade over the top.  Cover with plastic wrap and leave in the refrigerator to marinate 3 to 4 hours.  To make the seasoning mix, combine the remaining 1 TB alt, the onion powder, cayenne, garlic powder, white pepper, dry mustard, sage, cumin thyme, and remaining tsp black pepper in a small bowl and et aside.

 When ready to cook, remove the chops from the marinade, pat dry and season on both sides with about 1tp fo the seasoning mix.  Grill the chops for 3 to 4 minutes per side, or to the desired temperature.

 

 

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