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Prepare rosemary marinated lamb chops and serve with white bean salad with mint and red onion. In a small bowl, mix 1/2 cup small diced red onion with 3 tablespoons sherry vinegar; let stand for 15 minutes. In medium bowl, mix the vinegar and onion with 1 (15-ounce) can rinsed white beans, 1/2 cup coarse chopped spearmint or mint leaves, 1/2 cup small diced red bell pepper, 2 tablespoons each rinsed capers and extra-virgin olive oil and coarse salt and pepper to taste. Toss to mix.
Shopping list: dried crushed rosemary, dried thyme, black pepper, garlic powder, coarse salt, yellow onion, orange, dry white wine, olive oil, loin lamb chops, red onion, sherry vinegar, canned white beans, fresh spearmint or mint, red bell pepper, capers, extra-virgin olive oil, fresh zucchini, whole-grain rolls, fruit tarts.
ROSEMARY MARINATED LAMB CHOPS
Makes 8 lamb chops
2 teaspoons dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon coarse salt
1 cup yellow onion, finely chopped
1/2 cup fresh orange juice
1/4 cup dry white wine
3 tablespoons olive oil, divided
8 loin lamb chops, cut 1 to 1 1/4 inches thick (about 3 1/2 ounces each)
Combine rosemary, thyme, pepper, garlic powder and salt; mix well. Add onion, orange juice, wine and 2 tablespoons olive oil. Whisk together and reserve 1/2 cup mixture for later. Place lamb in resealable plastic bag; add marinade. Turn to coat. Refrigerate 30 to 60 minutes. Remove lamb (do not remove onion pieces from chops), blot with paper towel and discard marinade. Heat remaining olive oil in a heavy skillet over medium-high. Sear lamb 4 minutes on one side or until well-browned. Turn and cook 4 more minutes or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to serving platter. Pour cooked marinade over lamb. Serve immediately.
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