Thanks to our friend Carol for this tasty and easy marinade. Simple lamb chops elevated with our lovely Blueberry & Lemmon Shrub!
Blueberry Lemmon Grilled Lamb Chops
Apple State Vinegar
Lamb Chops may seem like a dish best left to only expert chefs but this fun and easy recipe will have your friend convinced that you trained in France.
This tasty marinade is great for lamb chops but can also be used on steaks.
1/4 cup Blueberry & Lemmon Shrub
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 onion thin sliced (Walla Walla sweet was excellent)
2 tablespoon olive oil
1/8 teaspoon allspice (optional)
2 pounds lamb chops
Combine the Shrub with salt, pepper, garlic, onion, olive oil and all spice in a large reusable zipper bag. Mix until the salt has dissolved, then add the lamb, toss to coat and refrigerate for 1-2 hours.
Preheat outdoor grill to medium high.
Remove the lamb and onions from the marinade. Separate out the onions and sauté/caramelize.
Discard remaining marinade.
Wrap the exposed ends of the bones with aluminum foil to keep from burning. Grill to desired doneness, about 4 minuets per side medium. They may also be oven broiled for about 5 minuets per side for medium.
Note: My (4) chops where about 1.5" thick and took longer to grill. Side one - 7 minuets, Side two - 6.5 minuets (medium-rare)