Marinated Barbecued Lamb Chops
We've revived some vintage recipes for your cooking pleasure! This recipe from food writer Camille Stagg first appeared in our tenth anniversary cookbook published in 1992.
The traditional pairing of lamb with this classic Bordeaux grape is still unmatched. And what better way to enjoy this succulent meat than simply as grilled chops? Round out the meal with grilled potatoes and summer squash, a crisp green salad and more Cabernet.
- 4 loin or rib lamb chops, 1-1 ½ inches thick
- Salt and freshly ground black pepper
- 1/3 cup salad oil
- ¼ cup dry red wine
- ¼ cup lemon juice
- Large clove garlic; minced
- ½ tsp. Dried thyme
- ¼ tsp. Dried mint
Place chops in shallow glass dish; season lightly with salt and pepper. Combine remaining ingredients. Pour over chops, turning meat to coat well. Cover and refrigerate overnight or allow to marinate 2 hours at room temperature, turning chops after one hour. Drain meat, reserving marinade. Grill chops 5 to 6 inches over hot coals, 12 to 14 minutes for rare turning and basting with marinade, save remaining marinade for another use. Serve immediately. Makes 4 servings.