When we returned from our family vacation, the freezer was bare. I polled the family about what entrées they would like over the coming weeks. The first 3 options out of my youngest’s mouth were steak, lamb or veal. I think we’ve been feeding him TOO well on our holidays. I did pick up a flank steak and some lamb chops…after all, he is going off to college in the fall, so had to spoil him a wee bit. This was a simple marinade made with pantry items and fresh herbs from the garden…easy as can be. And the flavor combination was impeccable.
Marinated Lamb Chops…adapted from The Silver Palate Cookbook
8 lamb chops
1/4 cup red wine vinegar
1 tablespoon minced fresh herbs (I used half rosemary and half thyme)
2 garlic cloves, minced
1/4 cup olive oil
1 tablespoon soy sauce
1 tablespoon dry sherry
In a large ziplock bag, combine vinegar, herbs, garlic, olive oil, soy sauce and sherry. Add lamb chops and zip bag, removing most of the air. Flip bag back and forth to distribute the marinade, then marinate 6 hours to overnight.
Grill to desired doneness.