Marinated Lamb Chops Recipe
I grew up as a cattle rancher's daughter in Wyoming and Idaho. I do not remember lamb ever being served at home. The story is my grandfather raised sheep. My dad switched to cattle which would be the Wild West equivalent of Joe Montana's kid throwing touchdowns for the Raiders. Dad was just tired of eating lamb.
Sorry dad, cows are cool, but I love sheep. I have become a sheep cheese devote . Sheep cheeses such as Idiazabal, Manchego, Pecorino Romano and Petit Basque are wild, flavorful cheeses. After I win the lottery I'm going to buy a herd of milking sheep from a Basque Shepard and make my own signature cheeses. Until that fine day I will be content to share my favorite Marinated Lamb Chops recipe, but one day I will share my favorite sheep cheese recipe.
Many people add what I feel to be excessive amounts of herbs to marinate lamb: Typically, Oregano and Rosemary. I think this hides the distinct flavor of lamb. I love the strong slightly gamey flavor of lamb. Try not to compare lamb to beef. I want to savor, not hide, that flavor. A combination of garlic and shallots with quality olive oil and red wine vinegar will enhance lamb while retaining that distinct taste . About 2 lamb chops per person, with side dishes, is a filling portion.
Serves 4
Recipe:
8 lamb chops
1 Tbls garlic finely minced
1 Tbls shallots finely minced
1/2 C olive oil
1/3 C red wine vinegar
Salt and Pepper to taste
Put everything in a plastic bag together and shake. Seal the bag and let the lamb chops marinate for 15 to 30 minutes. Longer than 30 minutes and the lamb tastes more like Marinade than lamb.
Grill and enjoy, my preference is for medium rare to maintain that lamb flavor.
I would include a picture but my family ate them before I found my camera.
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