My grilled lamb chops are a cowboy’s dream! The marinade for the chops was created as an entry for ‘The Pioneer Woman’s’ as in Ree Drummond grilling contest. Nope, my chops weren’t selected as a winner, but, by golly, I’m so glad I did it because the marinade’s a keeper because…
…it’s just so darn versatile…it can be stored in canning jars and left at room temperature on your counter…it’s great for so many things, like on fresh seafood, as well…it was a tasty dipping oil for homemade bread…and, the flavors just got better and better with time! You’ll have to see the lamb chops I used them on for the contest entry. Oh. My. Goodness. These tender chops could have seriously been mistaken for filet mignon! Now, giddy up on over to get ‘Cowboy’s City Slicker Spicy Dippin’ & Marinade Oil’ recipe and fire up your grill!
Serves: 6 (lamb chops)
Makes: About 1 ¼ cup of marinade enough for 8 thick cut (2 ½ to 3”) lamb chops
What you need:
¾ tsp sea salt
1 ¼ tsp coarse ground pepper
1 ¼ tsp cumin
½ tsp ground ginger
1/8 cup garlic slices
1 tsp hot smoked paprika
2 tbl chopped fresh mint
1 ½ tsp fresh squeezed lemon juice
½ cup chopped onions
1 cup extra virgin olive oil
What you do:
Combine all ingredients in a food processor and blend for about 2 minutes.
Place lamp chops in a baking dish. Sprinkle sea salt and pepper on each side of each lamb chop. Drizzle the marinade over the chops. Press in with your hands. Turn lamb chops and coat sides and bottom with the marinade. Cover with plastic and refrigerate for 4-6 hours before grilling.
Grilling: Place on a covered grill over a medium-high heat. Best to finish to medium rare or medium. Remove the chops from the grill when you reach an internal temperature of 140 F and allow to rest for about 5 minutes.
© Alice D’Antoni Phillips Ally’s Kitchen