This is a recipe that we have used for every cut from lamb chops to NY strips.
Growing up we always knew Mom was an amazing cook and so did Indianapolis Monthly Magazine! When they wanted to come out to our farm and take a few pictures of mom’s wonderful lamb chops she was a nervous wreck. She had never had anyone take pictures of her food before and even the grill marks had to be perfect. So, she made about 20 plates of lamb chops and various other steaks which meant my brother and I (along with many good friends) could enjoy an abundance of amazing chops and steaks while they only took pictures of 1 plate. The rest of the day we all hung out and enjoyed an “Eat your mom’s photo prop” dinner.
This recipe couldn’t be easier.
Grilled Lamb Chops with Red Wine, Garlic and Honey Glazed
- .75 cup Dry red wine
- .25 cup olive oil
- 3 tbs Fresh ogegano chopped
- 2 tbs garlic minced
- 2 ts Red wine vinager
- .5 ts Salt
- .5 ts black pepper ground
- 8 1.25 inch thick River Cottage Farm Lamb chops
- 2 tbs Honey
- Mix the first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish, turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.). Prepare barbecue or broiler (medium high heat).
- Transfer lamb to plate. Mix honey into marinade. Grill or broil lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium rare. Prepare barbecue (medium high heat). Transfer lamb to plate