• 4servings
  • 10minutes

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Nutrition Info . . .

MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 8-12 lamb chops

  2. 6 T. extra virgin olive oil

  3. 1/2 glass dry white wine Sage,rosemary,juniper berries,bay leaves(fresh if possible) peppercorns and coarse salt

Instructions Jump to Ingredients ↑

  1. Layer chops in a large container. With a sharp knife, eliminate the center part of the bay leaves. With a mortar,a knife or an electric grinder, finely chop all the herbs and spices( a small quantity of each) -including the salt and pepper(if you use a knife,use the flat side to first crush the juniper berries,pepper corns and slat). Mix in the wine and the olive oil and stir with a fork Pour this marinade into the container where you have layered the lamb chops. Soak them well-turning them once or twice- and allow them to sit overnight. Ideally, lamb chops are best grilled on an open coal fire or barbecue, but you can also cook them on the stove in a cast-iron rill or a heavy pan. They will be ready very quickly- lamb chops( unlike pork chops) can be served rare or medium-rare, according to your preference. Serve them hot with a couple of lemon wedges. Roasted potatoes are usually served with this dish. Note: If you are using fresh, organic lamb chops and you are using a coal grill, you can skip the marinade and just rub some oil, salt and pepper on the meat before grilling. Don't forget the lemon, though!


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