Lamb Chops, Grilled Marinated in Lemon, Garlic, Oregano & White Balsamic Vinegar

Lamb Chops, Grilled Marinated in Lemon, Garlic, Oregano & White Balsamic Vinegar

Lamb Chops, Grilled Marinated in Lemon, Garlic, Oregano & White Balsamic Vinegar

Servings

4

Prep Time

5 hours

Cook Time

30 minutes

Category

Lunch - Brunch - Dinner

Lamb Chops, Grilled Marinated in Lemon, Garlic, Oregano & White Balsamic Vinegar

Ingredients

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    • 2-3 lbs. thin sliced Lamb Rib Chops, trimmed of excess fat

    • 1/4 C. Maine-ly Drizzle Lemon Olive Oil

    • 1/4 C. Maine-ly Drizzle Garlic Olive Oil

    • 1/2 C. Maine-ly Drizzle A-Premium White Balsamic Vinegar

    • 1 T. Dijon style mustard
    • 1 T. chopped fresh oregano

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    • 1 Stick of butter
    • 1 T. chopped, fresh oregano
    • 1 T. chopped, fresh chives

    Directions

    1. Mix the Olive Oils and Balsamic Vinegar together with the Dijon mustard for the marinade.

    2. Place chops in a suitable container and cover with marinade and place in the refrigerator for at least 5 hours or overnight.

    3. In advance, allow a stick of butter to warm slightly so that it can be whipped. Finely chop ¼ cup of fresh oregano to yield 1 tablespoon or so. Chop the chives in the same manner. Mix the herbs and butter, place on a piece of wax paper and shape into a log about 1 inch thick. 

    4. Refrigerate overnight allowing the flavor to develop.

    5. To cook, remove the chops from the marinade, set on a plate and allow excess to drain off while coming up to room temperature (about 20 – 30 minutes). Grill to medium rare or desired doneness and allow to sit for 5 or 10 minutes in a serving dish to distribute the juices.

    6. Remove herb butter from the refrigerator and top the Lamb chops with a ¼ inch “coin” of the herb infused butter. Serve immediately with wild brown or red rice.
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