Herbed Lamb Chops
Makes 4 to 6 servings
|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|
|1/2||teaspoon white pepper|
|8||lamb loin chops (about 2 pounds), cut 1 inch thick|
- 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.
Substitute 1/4 to 1/2 teaspoon dried herbs for each teaspoon of fresh herbs.
Serve with mashed potatoes and fresh green beans.
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