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Herbed Lamb Chops
Herbed Lamb Chops
YIELD Makes 4 to 6 servings
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INGREDIENTS
| 1/3 | cup vegetable oil |
| 1/3 | cup red wine vinegar |
| 2 | tablespoons soy sauce |
| 1 | tablespoon lemon juice |
| 3 | cloves garlic, crushed |
| 1 | teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano |
| 1 | teaspoon dried rosemary |
| 1 | teaspoon dry mustard |
| 1 | teaspoon salt |
| 1/2 | teaspoon white pepper |
| 8 | lamb loin chops (about 2 pounds), cut 1 inch thick |
PREPARATION:
- Combine all ingredients except chops in large resealable food storage bag. Reserve 1/2 cup marinade for basting. Add chops; seal bag. Marinate in refrigerator at least 1 hour.
- Remove chops from marinade; discard used marinade. Grill or broil chops about 8 minutes or until desired doneness, turning once and basting often with reserved 1/2 cup marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.
Hint
Substitute 1/4 to 1/2 teaspoon dried herbs for each teaspoon of fresh herbs.
Serving Suggestion
Serve with mashed potatoes and fresh green beans.
This recipe appears in:
Lamb
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