*Father's Day Collection-Perfect for grilling-lamb sometimes called "lollipop chops" they are perfect for picking up with your fingers. 8 (5 oz) loin Lamb chops about 1 inch thick, or 1 Lamb rack, Frenched (8 chops each) Marinade: 1 1/2 cups pomegranate juice 2 TB extra-virgin olive oil 4 garlic cloves 2 teaspoons dried Rosemary, crushed 1/2 teaspoon coarse salt *Place chops in shallow nonreactive pan or zip-top plastic bag. *Combine all marinade ingredients in a small bowl. Pour over chops. Refrigerate 2-4 hours, turning the meat at least once. *Remove chops from refrigerator and drain marinade into a saucepan. Boil marinade vigorously over high heat for several minutes.* Heat grill.* Place chops on grill grate and cook, uncovered, over high heat 1 1/2 -2 minutes per side. Move chops to medium heat, turning them again, and continue grilling about 1 minute per side for medium rare. Rotate a half turn each time for crisscross grill marks. *Serve chops with the reduced marinade sauce drizzled over the top.Serves 4 (Source: Cheryl and Bill Jamison-100 Grilling Recipes You Can't Live Without -Photo also)
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