Happy Father's Day to all the dads in your life.
Grilled Lamb Shoulder Chops
This herbed Grilled Lamb Shoulder Chop’s recipe is tender, fancy and luxurious—perfect for Father’s Day. The marinade enhances lamb’s fabulous flavor. These Lamb Shoulder Chops are hearty and meaty.
Lamb happens to be my mom’s favorite meat. My husband and I don’t eat lamb frequently—as a matter of fact, it has been almost 30 years since I last made lamb. I won’t let as many years go by for my next lamb chops! They were absolutely memorably delicious.
Recipe is below.
Jes feels an outsider-in her family, in her schools and among her friends. She is the victim of bullying, of nightmares and uncertainties. “If only they’d treat me like a normal person,” Jes thinks.
But Jes doesn’t think of herself as normal because of her birth, her adoption, her family’s frequent moves and her origins. What I love about author C.C. Bolick, is that I didn't guess Jes' secret! No spoilers here! You’ll have to read Leftover Girl for all the answers.
Grilled Lamb Chops
2 garlic cloves, minced
1/4 cup onion, minced
1 tablespoon fresh rosemary, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons red wine vinegar
1/4 cup olive oil
Mix ingredients together.
Place lamb chops in a pan or container with sides. Lamb Chops should be able to sit side by side in the pan. Pour over lamp chops and cover. Marinate for at least 1 hour turning at least once. You may leave the lamb in the marinade for up to 4 hours.
2 large lamb chops
Pour off extra marinade. Pat Lamb Chops dry.
Cook lamb chops in a large skillet over medium heat. Cook 4-5 minutes. Then flip. Cook until the temperature on a meat thermometer registers 125-130 F.
Garnish with fresh thyme and parsley sprigs. Serve with Grilled Eggplant. (give link)
TIP: Save bones from the lamb and use it with other bones and vegetables to great a wonferfully flavorful broth. I added lentils and vegetables and the soup was one we all enjoyed with dinner!