Grilled Lamb Chops...Marinated in Lemon, Garlic, Oregano & White Balsamic Vinegar. Topped with Fresh Oregano & Chive Butter
| 05/14/2008|
2-3 Lbs. thin sliced Lamb Rib Chops, trimmed of excess fat.
Prepared a marinade of 1 Cup combined Olive Tap Garlic and Lemon Olive Oil (mixed half and half), ½ cup Oregano White Balsamic Vinegar, and 1 Tablespoon of Dijon style mustard.
Place chops in a suitable container and cover with marinade and place in the refrigerator for at least 5 hours or overnight.
In advance, allow a stick of butter to warm slightly so that it can be whipped. Finely chop ¼ cup of fresh oregano to yield 1 tablespoon or so. Chop the chives in the same manner. Mix the herbs and butter, place on a piece of wax paper and shape into a log about 1 inch thick. Refrigerate overnight allowing the flavor to develop.
To cook, remove the chops from the marinade, set on a plate and allow excess to drain off while coming up to room temperature (about 20 – 30 minutes). Grill to medium rare or desired doneness and allow to sit for 5 or 10 minutes in a serving dish to distribute the juices. Remove herb butter from the refrigerator and top the Lamb chops with a ¼ inch "coin" of the herb infused butter. Serve immediately with wild brown or red rice.
