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Grilled Lamb Shoulder Chops with Garlic and Rosemary Recipe

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This recipe for Grilled Lamb Shoulder Chops with Garlic and Rosemary is from Our Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
About 4 lamb shoulder chops, about ¾ inch thick, generously seasoned with salt and ground black pepper
4 garlic cloves sliced thin
About 1 tablespoon of fresh rosemary roughly chopped
About 3 tablespoons of olive oil
Directions:
Directions:
Add the oil, garlic, and rosemary into a gallon freezer bag and then add the lamb chops. Seal the bag and mix all around. Marinate for about an hour or longer in the fridge. Remove from the fridge a little while before you plan to cook them.
Get a clean grill (charcoal, gas, or grill pan) good and hot and cook the lamb about 4 minutes on each side or until done to your preference. Turn the lamb chops a half turn if you like after about 2 minutes to get cross marks. Allow to rest a couple minutes and serve along side braised French lentils, roasted potatoes, and a salad.
*If I’m using a grill pan I will sometimes toast some of the garlic from the marinade along side the chops and serve them with the meat.

 

 

 

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