Tonight's recipe is very simple. I won't spend a lot of time talking about it.
I prepared lamb shoulder chops by marinating the meat in olive oil, garlic, rosemary and lemon. I created an easy rub using course sea salt, cracked black pepper and dried dill weed. It was fantastic.
This recipe is perfect for Easter or for summertime grilling.
2 lamb shoulder chops, 1/2 - 3/4 pound each
1/4 cup olive oil
4 or 5 sprigs of fresh rosemary
2 cloves garlic, crushed and coarsely chopped
1 tablespoon lemon juice
For the Rub:
1 teaspoon course sea salt
1/2 teaspoon freshly ground cracked pepper
1/2 tablespoon dried dill weed
Other: Lemon Slices (optional)
Add lamb chops to a container or bowl. Pour the olive oil over the chops. Top with rosemary sprigs, chunks of garlic and the lemon juice. Cover and marinate for at least two hours.
Preheat grill to 400 degrees.
Combine salt, pepper and dill weed.
Remove chops from marinade and pat dry with a paper towel.
Rub dill mixture over both sides of the chops, pressing the rub into the meat.
Grill about five minutes first side and about two or three minutes second side for medium rare.
Adjust cooking time accordingly.
The chops are delicious served with a Greek salad.
See you soon!