Easy Easter Lamb
Grill Simple: I take the chops, place in gallon-sized Ziplocs and add to it Olive Oil and a selection of savories including chopped garlic, rosemary and coarse salt and pepper. Just enough to coat everything. Let it set for a couple of hours/overnight (while I’m testing the Red Zin….). Get the grill ready and cook them for about 3-5 minutes per side. Done. I like them rare to med-rare, so adjust accordingly.
For the Oven: I simply place the marinated chops in an oven-ready skillet. Brown on both sides and pan roast in a 375 degree oven until the meat reaches 130-140 degrees (internal). Should take no more than 15-20 minutes in the oven. This will allow for a nice, juicy medium rare chop. You can also use a rack of lamb by simply coating with olive oil, salt and pepper. Brown and roast. Done.
A few ideas to spice it up….you can add a variety of spices – explore. The following adds nice layer to the prominent lamb flavor.
– Sparingly add crushed red pepper flakes in 1 of the Ziplocs. Adds just the right touch.
– Top with chopped mint or a mint pesto (chopped mint, garlic and olive oil).
– Can’t miss with the zest of a lime over a few chops. Try this, you’ll be glad you did.
– Red Zin, in a big glass! Coppola’s Claret tops the list.
Explore flavors. Mix it up. Enjoy. Happy Easter.