8 lamb loin or 4 lamb shoulder chops
For marinade
8 tsp red wine vinegar or orange juice
4 tsps soy sauce
4 tsp Dijon mustard
1 Tbsp chopped fresh rosemary or 1 tsp of dried rosemary
1 clove garlic, crushed
1/2 tsp freshly ground black pepper
Variation:
Substitute 4 veal or pork chops, well trimmed, for lamb chops. Marinate as directed and increase cooking time to 7 minutes per side.
For marinade
8 tsp red wine vinegar or orange juice
4 tsps soy sauce
4 tsp Dijon mustard
1 Tbsp chopped fresh rosemary or 1 tsp of dried rosemary
1 clove garlic, crushed
1/2 tsp freshly ground black pepper
- To prepare marinade, combine vinegar, soy sauce, mustard, rosemary, garlic, and pepper in a shallow glass dish. Mix well. add lamb shops to marinade, turning to coat. cover dish and refrigerate for 30 minutes.
- Cover the rack of a grill pan with a sheet of foil. Preheat a grill to medium heat. Remove chops from marinade and place on prepared grill rack. Discard marinade.
- Grill lamb chops 10 cm from heat, turning once, 5 minutes per side for medium, or until cooked to taste.
- Place lamb chops on a serving plate. Garnish with rosemary sprigs. Serve immediately.
Variation:
Substitute 4 veal or pork chops, well trimmed, for lamb chops. Marinate as directed and increase cooking time to 7 minutes per side.