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And now back to the lamb

May 3, 2010

I guess I am on a lamb kick at the moment and it is due to the advent of grilling season.  If I am going to eat lamb, my favorite way is grilled with a nice char on it.  There’s just something about the way lamb complements that smoky caramelized flavor that you can only get from grilling.  So, I thought it was about time I re-visited a favorite recipe.  This time, I applied this delicious marinade to a different cut – lamb shoulder chops.  Although all lamb is generally pretty fatty, this cut was a little less so than the rack I cut into lollipop chops and a lot less work.  The only work was in the marinade itself, and that part is pretty darn easy.


I always love a recipe that uses whole quantities of things and this one does not disappoint – the zest of one lemon and the juice of one lemon.  Lovely.


And, the oregano in my garden is already thriving so I was happy to chop up a couple tablespoons of the fresh stuff and mix it with the lemon, some olive oil, minced garlic, salt and pepper.


And then, into a zipper bag with the chops for a few hours it goes to make the magic happen!


I put them on a hot grill for a few minutes per side.


“Mama, something smells really good!!”


Indeed  it does, Ozzie.  Indeed it does. 

Charred lamby goodness!  The lemon in the marinade gives it a great little zing, and the meat was very tender and so savory.  Served with some rice pilaf and fiddleheads sauteed with garlic, this dish made for a perfect spring meal.  Give it a try!

Lamb Marinade

1 tablespoon olive oil
1 lemon, zested (about 1/2 teaspoon)
1 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Marinate lamb chops for several hours before grilling.  Grill over high heat for 3-5 minutes per side until charred.

2 Comments leave one →
  1. May 3, 2010 7:40 pm

    I may have asked this before, but would you recommend this marinade for any other meat? It doesn’t seem it would have much “oomph” for say boneless chicken breasts, but any opinion on dark meat chicken or pork maybe?

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