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.

Live Pretty | Sharing Life in the Sunshine | Orlando Food Blog

Combining his love of food and communications, Rod is a marketing guru with extensive experience in the healthcare, restaurant and luxury services industry. Rod’s special talent is cooking. He makes magic in the kitchen by relying on fresh foods and unique flavors. He is married to Beth, and together they have two little girls. Rod and Beth have the perfect Live Pretty partnership: he cooks fabulous dishes and she creates the beautiful ambiance that combines to make their events special and unforgettable.

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