Rosemary Scented Lamb Chops

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Rosemary Scented Lamb Chops
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Anyone who has eaten at Nancy’s house knows that sooner or later they will have something flavored with two of my favorites--chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

Ingredients


For the Lamb Chops:
  • 1 cup fresh lemon juice

  • 1 cup dry red wine

  • 1 cup red wine vinegar

  • 3/4 cup South Carolina Mustard Sauce 

  • 3/4 cup chile-and-herb-infused olive oil

  • 4 cloves garlic, minced

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons minced onion

  • 2 to 3 chiltepins, crushed

  • Salt and freshly ground black pepper

  • 4 lamb chops

For the Sauce:
  • 3/4 cup yellow "ballpark" mustard

  • 3/4 cup cider vinegar

  • ½ cup sugar

  • 1 ½ tablespoons margarine

  • 2 teaspoons salt

  • 2 teaspoons Worcestershire sauce

  • 1 1/4 teaspoons freshly ground black pepper

  • 2 teaspoons Louisana-style hot sauce, or more to taste



Instructions


For the Lamb Chops:

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well. Marinate the lamb in the mixture for an hour at room temperature. Remove the lamb and reserve the marinade. Grill or broil the lamb chops to desired doneness. Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes. To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

For the Sauce:

Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.

Servings
4
Servings
4
Rosemary Scented Lamb Chops
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Anyone who has eaten at Nancy’s house knows that sooner or later they will have something flavored with two of my favorites--chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

Ingredients


For the Lamb Chops:
  • 1 cup fresh lemon juice

  • 1 cup dry red wine

  • 1 cup red wine vinegar

  • 3/4 cup South Carolina Mustard Sauce 

  • 3/4 cup chile-and-herb-infused olive oil

  • 4 cloves garlic, minced

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons minced onion

  • 2 to 3 chiltepins, crushed

  • Salt and freshly ground black pepper

  • 4 lamb chops

For the Sauce:
  • 3/4 cup yellow "ballpark" mustard

  • 3/4 cup cider vinegar

  • ½ cup sugar

  • 1 ½ tablespoons margarine

  • 2 teaspoons salt

  • 2 teaspoons Worcestershire sauce

  • 1 1/4 teaspoons freshly ground black pepper

  • 2 teaspoons Louisana-style hot sauce, or more to taste



Instructions


For the Lamb Chops:

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well. Marinate the lamb in the mixture for an hour at room temperature. Remove the lamb and reserve the marinade. Grill or broil the lamb chops to desired doneness. Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes. To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

For the Sauce:

Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.

Servings
4
Servings
4
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