LAMB CHOP MARINADE
Try this marinade recipe for juicy, tender lamb with great flavor, I know you will love! Are you not a fan of roasts in general? Me either! We cut up our roasts into sizes used for kabobs, grab some veggie kabobs from the store and combine it all for a great quick and easy week night grilled meal. This recipe is inspired by Easy Sauce Recipes.
INGREDIENTS
2 cloves garlic minced; up to 4 cloves, to taste
1 Teaspoon salt
2 Tablespoons Dijon mustard
1 Tablespoon soy sauce
2 Tablespoons lemon juice
1 Teaspoon fresh rosemary minced; OR
dried rosemary - ¼ Teaspoon
½ cup olive oil gradually added; enough to reach paste-like consistency when mixed, add more as needed
DIRECTIONS
In your small bowl add the garlic, salt, Dijon mustard, soy sauce, rosemary, and lemon juice to a bowl. Gradually mix with olive oil until it reaches a paste-like consistency.
Marinate lamb chops in marinade for at least 1 hour; for best results, marinate for 12 hours up to overnight in the fridge.
Notes: Allow meat to rest for 20 minutes at room temperature so it cooks evenly after marinating and right before cooking. For the best lamb chops, always use a meat thermometer and slice against the grain, and NEVER over cook your lamb (see chart below for doneness). Try using this lamb chops marinade for other proteins, like pork, chicken, or even steak.
Medium Rare 130 degrees F (54 degrees C)
Medium 140 degrees F (60 degrees C)
Medium Well 145 degrees F (65 degrees C)
Well Done 160 degrees F (70 de