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Makes: 16

½ cup (125 mL) canola oil ⅓ cup (80 mL) ap­ple cider vine­gar

8 cloves gar­lic, bruised

2 bay leaves

2 tbsp (30 mL) Di­jon mus­tard 1 tsp (5 mL) dried rose­mary, crum­bled

1 tsp (5 mL) dried thyme, crum­bled

1 tsp (5 mL) salt

1 tsp (5 mL) freshly ground pep­per

16 lamb loin chops

1. Com­bine oil, vine­gar, gar­lic, bay leaves, Di­jon mus­tard, rose­mary, thyme, salt and pep­per in a heavy-duty zip-lock plas­tic bag. Add lamb. Seal and mar­i­nate in re­frig­er­a­tor for 30 min­utes. Flip oc­ca­sion­ally.

2. Pre­heat a nat­u­ral gas bar­be­cue on high heat for 10-15 min­utes.

3. Re­move lamb from mari­nade; dis­card mari­nade.

4. Grill lamb to de­sired done­ness, about 2-4 min­utes per side. Rest for 5 min­utes.

5. Cook’s Note: As an al­ter­na­tive to us­ing a bar­be­cue, lamb chops may be pre­pared in a grill pan on the stove­top. Heat grill pan over medium-high heat. Add lamb chops and grill to de­sired done­ness, about 4-5 min­utes per side for medium rare.

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