4 lamb shoulder chops
1 tsp lemon zest, grated
1/3 cup lemon juice, fresh
1/4 cup olive oil
1 tbsp rosemary, fresh,chopped
1 garlic clove, minced
1 salt
1 pepper
Directions
Dry chops well, slash edges once and arrange in shallow glass baking
dish just big enough to hold them in single layer. In small bowl,
whisk together lemon zest, lemon juice, olive oil, rosemary and
garlic. Pour over chops, turning to coat both sides. Cover and
refrigerate for at least 1 hour or up to 6 hours. Bring to room
temperature 30 minutes before grilling. Sprinkle chops with salt and
pepper, place on oiled grill 4 to 6 inches above medium-hot coals or
on medium-high setting and grill about 5 minutes per side, turning
once and brushing often with marinade, until chips feel soft but
springy.
Servings: 4 servings
Lemon-Rosemary Shoulder Lamb Chops Recipe brought to you by Recipe Ideas
Categories: Fruit; Lamb; Meat
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We hope you enjoy this Lemon Rosemary Shoulder Lamb Chops recipe.
