UK Catering Forum

Honey and Lemon Lamb Chops

Ingredients:
8 lamb chops, 25 mm (1 in) thick, weighing about 125g each
Salt and freshly ground black pepper
Olive oil, for brushing
150 ml EVOO
45 ml lemon juice
15 ml clear honey
1 garlic clove, crushed
2 bay leaves, crushed

Instructions:
1. Wipe the chops with absorbent paper and trim off any excess fat, leaving a narrow border only. Season the chops generously with freshly ground black pepper and arrange them side by side in a shallow dish just large enough to take them in a single layer.

2. In a small bowl, whisk together the marinade ingredients until thoroughly combined. Pour the marinade over the chops, turn them to coat, and leave to marinate for at least 4 hours, turning them occasionally to ensure they remain coated. If you are marinating them in the refrigerator, remove them well before cooking to allow them to come to room temperature.

3. Heat the grill without the grid to high.

4. Brush the grill grid with olive oil. Remove the chops from the marinade and place them on the grid. Grill 7.5 cm /3 in from the heat until they are cooked to your taste. turning them once. Brush the chops from time to time with the marinade.

5. Arrange the chops on a heated serving platter, season with salt and freshly ground black pepper and serve immediately.

this recipe is simple yet delicious...trust me:


INGREDIENTS (Nutrition)

* 4 cloves garlic, sliced
* 2 tablespoons fresh rosemary
* salt to taste
* ground black pepper to taste
* 5 pounds leg of lamb


DIRECTIONS

1. Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.
2. Roast at 325-350 degrees F (165-175 degrees C) until the lamb is cooked to medium well. Do not overcook the lamb, the flavor is best if meat is still slightly pink.

Honey and lemon lamb chops is easy to prepare and it is delicious.