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Catch ‘em & Cook ‘em: Marnequed Lamb Chops

October 12, 2016
By Capt. Dick May , Pine Island Eagle


2 to 3 C olive or vegetable oil

1/4 C chopped garlic

4 tsp salt

1 tsp minced fresh rosemary

1 tsp salt-free garlic and herb dressing

1 tsp pepper

18 lamb chops (1 inch thick)

How to:

1. In a large resealable plastic bag, combine the first six ingredients

2. Add lamb chops, a few at a time.

3. Seal the bag and turn to coat. Refrigerate overnight, turning occasionally.

4. Repeat until all lamb chops are marinated.

5. Drain and discard the marinade.

6. Grill the lamb chops, uncovered, over medium heat for 2-4 minutes on each side or until meat reaches desired doneness (160 for medium well, 170 for well-done)

Makes 9 servings

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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