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Full Online Book HomeLearning KitchenOutdoor_cooking - Lamb - Lemon And Thyme Lamb Chops
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Outdoor_cooking - Lamb -  Lemon And Thyme Lamb Chops Post by :pss2040 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1360

Click below to download : Outdoor_cooking - Lamb - Lemon And Thyme Lamb Chops (Format : PDF)

Outdoor_cooking - Lamb - Lemon And Thyme Lamb Chops

20 lamb chops
1/2 cup olive oil
1/4 cup lemon juice
1 tablespoon chopped fresh thyme
salt and pepper to taste


Stir together olive oil, lemon juice, thyme in a small bowl. Season with salt and pepper to taste. Brush over chops, and marinate in the refrigerator for 1 hour.

Preheat grill for high heat.

Lightly oil grate, and place lamb chops on grill. Cook for 10 minutes, turning once.

Makes 8 - 10 servings
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6 to 8 sprigs fresh rosemary 1/4 cup olive oil 2 tablespoons chopped fresh rosemary 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 8 rib or loin lamb chops, 1 inch thick Cover rosemary sprigs with water and soak 30 minutes. Prepare grill. Position rack 4 to 6 inches above coals. Whisk oil, rosemary, salt, and pepper in a small bowl. Rub a small amount of this mixture on each chop. Reserve remainder. Drop a few soaked rosemary sprigs onto the coals. Grill chops, turning occasionally. Brush lightly with remaining rosemary mixture and grill until browned, about 4
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Herb Butter: 1 tablespoon minced fresh rosemary 1 shallot, minced 1 clove of garlic, minced 1/4 cup water 1 cup unsalted butter, softened 2 tablespoons minced fresh parsley 1/4 teaspoon salt 1/2 teaspoon white pepper Lamb Chops: 4 lamb chops 2 tablespoons olive oil 4 cloves of garlic, crushed Lemon pepper to taste Herb Butter: Combine the rosemary, shallot and garlic with the water in a small saucepan. Boil for 1 minute; strain and cool. Combine with the butter, parsley, salt and white pepper in a food processor container; process until smooth. Shape into a roll on waxed paper. Chill until
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