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Recipe - Lamb Chops with Rosemary Plum Sauce
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"A nice casual dinner for four."
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Ingredients:
4 well-trimmed lamb shoulder arm or blade chops, cut 3/4-inch thick
Marinade:
1/2 cup E. Waldo Ward Santa Rosa Plum Preserves
2 tablespoons white wine vinegar
2 tablespoons Worchestershire sauce
1 tablespoon fresh rosemary, snipped, OR 1 teaspoon dried rosemary
leaves, crushed
2 cloves garlic, crushed
1 teaspoon pepper
1/2 teaspoon salt
Directions:
1Combine marinade ingredients. Cover and
refrigerate 1/2 cup marinade for bushing on lamb chops during grilling.
2 Place chops in a plastic bag;
add remaining marinade, turning to coat. Close bag securely and marinate in refrigerator for 6-8 hours or overnight, if desired, turning occasionally.
3
Remove
chops from marinade; discard marinade.
4 Place chops on grid
over medium coals. Grill 12-14 minutes for rare to medium doneness, turning once. Brush both sides of chops with reserved marinade during last 5 minutes of grilling.
Makes 4 servings
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