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Catch ‘em & Cook ‘em: BBQ'd Lamb Chops

February 21, 2018
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 re-sealable plastic bag, combine the first six ingredients

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

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

4. Repeat until all lamb vhops 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 was a former long-time island fishing guide and cookbook author.



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