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Apr 252014
 

Fresh Mint Basting Sauce For Lamb Chops

As a lot of you know, lamb is NOT on Kenny’s food chain but it’s right up there on mine! Husband starting cooking my treats on the grill years ago and I have to admit that they’re so yummy as he grills them to perfection for me! Of course he usually has Kielbasa, one of his favorites and one that is not on my food chain whats so ever…. I had just bought a mint plant and wanted to experiment with it on the chops that I had purchased, Kenny was a little disappointed that he wasn’t cooking them in his usual way but he got over it when I couldn’t stop bragging on how good they tasted after I devoured them. However they will not be bought too often as the price this year was pretty steep, a whopping $8.00 for three small loin chops (I’m not a cheap date all of the time)! I guess all meat is skyrocketing and more veggies will be in store for all of us this year, if we can afford THEM, thank God for the garden!

Mouth watering!

Mouth watering!

Kenny's Kielbasa with horseradish mustard. Of course!

Kenny’s Kielbasa with horseradish mustard. Of course!

Fresh Mint Basting Sauce For Lamb Chops
 
Ingredients
  • Make ahead of time for grilling and this will do 3 chops nicely.
  • 3 sprigs of fresh mint, minced fine
  • ⅓ cup butter
  • Generous dash of garlic powder
  • 1 teas cumin powder
  • Salt and pepper to taste
Instructions
  1. Melt butter with remaining ingredients and simmer for 5 minutes.
  2. Let set until ready to grill, at least an hour to meld mint flavor.
  3. Grill chops over low heat, turning and basting often with butter mixture until done to your liking.
  4. Medium is the optimal wellness for the best flavor unless you're like husband who has to make sure everything is dead as a doornail!
  5. Adjust recipe for amount of chops you're cooking and quadruplicate for a medium leg of lamb.

 

Hope you enjoy as much as I did……….Have a nice weekend, it’s 5 o’clock somewhere and I hear a brew calling my name!

Mar 282012
 

Minty Lamb Chops
This is a nice substitute for Easter dinner if you’re not going to cook a large roast of lamb!

 

 

6 loin lamb chops (1-inch thick)
1/2 cup wine vinegar
1/2 tbls apple-mint jelly
1 tbls lemon juice
1 teas grated lemon peel
1/2 teas dry mustard
Salt and pepper to taste

 
Arrange chops in a single layer in a shallow baking dish. Combine the next 6 ingredients in a small saucepan and heat over low heat until the jelly has melted; cool slightly. Pour marinade over the chops, cover and refrigerate for 3-4 hours or overnight. Remove chop from marinade, reserving the marinade; sprinkle with salt and pepper. Grill chops over medium-low heat, basting frequently, until desired doneness and enjoy with some tasty creamed potatoes and some fresh veggies!

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