Some things need to be cooked over charcoal: beef steaks, pork ribs and lamb chops to name my favorites.
We eat lamb in the winter, too, but I don’t bother to buy lamb chops. I get meat that is more suitable for braising or roasting…. Winter cooking.
But for summer cooking lamb chops are perfect food chez nous. We don’t often marinate them, but this is a light marinade, adding just a touch of glaze.
Grilled Glazed Lamb Chops
Total time: 30 minutes
Ingredients:
- 4 – 6 center-cut lamb chops – depending on size, 16oz (480gr) total weight substitute pork chops
- 3 tbs sherry
- 2 tbs sherry wine vinegar
- 1 tbs honey
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 2 tsp dried rosemary
Instructions:
- Mix all ingredients except chops in a small bowl.
- Put chops in a glass baking dish large enough to hold them in a single layer. Pour marinade over, turn chops a few times to coat well, and set aside. Can marinate for several hours in the refrigerator or for 20 minute at room temperature.
- Cook on barbecue grill for 2 – 5 minutes per side depending on thickness and desired degree of doneness (I don’t know if that is a word – but you get the idea). We do ours on a hot grill 2 minutes per side for medium rare. When you think they might be close take one off, cut into center and peak. You can always put them back on to cook more – you cannot undo…
- When done to your liking remove from heat and serve.
- Or you can broil or sauté in non-stick skillet for about the same amount of time – until done. Pork chops will take 6 – 8 minutes per side.
Mon mari came up with a new project the other day.
Not that all of the old projects are finished – they’re not.
But new projects are always fun and exciting, aren’t they?
He decided to build a new barn door. This is the frame.
Not that we don’t already have a perfectly functional barn door….
Well, actually, it’s not the best. It’s a sliding door and it’s rather heavy. And when the girls start playing a little too enthusiastically, they tend to knock little stones under the track making it impossible to open from the inside and almost impossible to open from the outside.
The new door will be be three doors: two large doors that will swing open and a small, human door that will be in one of the big doors. The girls and I will have easy egress for our morning walks.
And……
The new doors will have windows. Let there be light! (There are no other windows in the barn…. At least not any that have glass in them. They’re shuttered closed.)
As to the garden…..
My shallots, red and white onions are all braided and hung up for winter. I have 13 braids of shallots, (10 each per braid), 3 of red onions (we’ve been eating a lot of them) and 15 braids of white onions. That should last us well into winter.
Further garden update on Wed.
Last update on August 11, 2014
And all the wine stored under the onions will help get you through the winter, too! The new barn doors sound like a big improvement, too.
I love your lamb chop recipe and agree they should be done on the grill. I am impressed with your braided onions and wine storage.
Zoomie, yes, it helps….And we have the firewood in the barn. We’re getting ready.
Penny, the onions were the best thing in the garden this year. Lamb chops must be grilled!