|Grilled lamb chops with rosemary marinade|
I loosely followed Sea Salt With Food's recipe for Aromatic Grilled Lamb Chops, see original recipe here http://www.seasaltwithfood.com/2010/11/aromatic-grilled-lamb-chops-recipe.html .
I didn't have all the ingredients so I "winged" it a bit. No point walking/biking/running to the store for lemon zest, if you know what I mean!
|Parsley, minced garlic, lemon juice, pepper, olive oil, salt, rosemary and lamb chops|
Chop the herbs finely. Add garlic, salt, and pepper and continue to chop with large knife. Have more coffee.
This knife work only took a few minutes and I'm not regretting not using the machines. It would have taken even less time if I hadn't stopped to take pictures at every stage. You should see how disgusting my new camera is already! Grease and food stains....ughhh...Whisk in some lemon juice and olive oil to make a nice amount of marinade with the minced herbs and garlic.
I wasn't paying too close attention to the package of lamb chops. I sort of expected 2 large chops, knowing that our lamb was a little larger and older when butchered. I was also beginning to worry that this would be tough and stinky. But no, I was wrong again on every account.
The package contained 4 cute little chops and there was no odor what so ever. The prized lamb was butchered and packaged perfectly. I am humbled at the bounty that we have in our kitchen, thanks to family and friends.
|4 lamb chops weigh 1.6 pound (in total)|
|Chops with a bit of outer fat layer removed|
Cover and return to fridge until 30 minutes before grilling. Chops should be a room temp when ready to grill.
Heat grill to high.
The original recipe had the chops grilling in a closed grill which makes me nervous, I like to watch my food. Instead, I grilled them over high heat with the lid open.