Zinfandel Marinated Lamb

This simple recipe makes some great flavored chops that you can make with light to heavy seasoning by using different times in the marinade. Some roasted red potatoes and buttered green beans fill out a hearty meal.

4 Lamb Shoulder Chops (2 lbs)

Salt and Pepper to taste

Marinade:

1/4 cup Zinfandel

1/4 cup Olive Oil

4 cloves Garlic, chopped

2 tsp. Dijon Mustard

1 Tb. Chopped Fresh Rosemary

For the marinade, whisk together the Zinfandel, Olive Oil, Garlic, Mustard and Rosemary.

Put the lamb in a shallow container that is large enough to hold it comfortably. Add the marinade and turn to coat the lamb chops on all sides. Cover and refrigerate, turning the lamb occasionally. Marinate for at least one hour, but no longer than 4 hours.

Prepare a medium hot fire in a grill or barbeque. You can also use a stove top grill cover. (The type that covers two burners.)

Grill the lamb for 5 - 7 minutes on each side for medium rare. If desired, turn the lamb 90° halfway through each side to make nice grill marks.

Transfer to a plate, loosely cover with foil and let rest for 5 minutes before serving.

Return To Recipe List.