INGREDIENTS
1/3
cup vegetable oil
1/3
cup red wine vinegar
2
tablespoons soy sauce
1
tablespoon lemon juice
3
cloves garlic, crushed
1
teaspoon chopped fresh oregano
or 1/4 teaspoon dried oregano
1
teaspoon dried rosemary
1
teaspoon dry mustard
1
teaspoon salt
1/2
teaspoon white pepper
8
lamb loin chops (about 2 pounds), cut 1 inch thick
PREPARATION:
- Combine all ingredients except chops in large resealable food storage bag. Reserve 1/2 cup marinade for basting. Add chops; seal bag. Marinate in refrigerator at least 1 hour.
- Remove chops from marinade; discard used marinade. Grill or broil chops about 8 minutes or until desired doneness, turning once and basting often with reserved 1/2 cup marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.
Hint
Substitute 1/4 to 1/2 teaspoon dried herbs for each teaspoon of fresh herbs.
Serving Suggestion
Serve with mashed potatoes and fresh green beans.
This recipe appears in:
Lamb
