Tuesday, June 23, 2009

Thyme and shallots marinade for lamb

Although you can cook this lamb dish in a hot skillet either on stove top or in the oven, I prefer it for grilling! This marinade has a lot of ingredients, but if you whip it up the night before, or first thing in the morning, and let the lamb soak in it all day in the fridge, you’ll have some terrific little pieces of meat to grill in the evening.

We had this with asparagus, which I did nothing other than rinse, snap, and grill on top of aluminum foil, and some fresh rosemary and olive bread from my grocery bakery :-)

Thyme and Shallots Marinade for Lamb

1/2 c olive oil
1/4 c red wine
3 T lemon juice
Salt and pepper

Shallot, diced
2 cloves of garlic, diced
1 t dried oregano (or 1 T fresh)
1 T dried thyme (or 3 T fresh)

Please please please try to use fresh thyme! Crush the herbs, and scatter them over the chops in a shallow pan. Scatter the shallots and garlic over them as well. Whisk the olive oil through the salt and pepper together and pour over. Let them marinate for at least an hour, but preferably all day or even overnight if need be!

This is enough marinade for about 2 lbs of lamb chops or other grilling pieces. We usually just buy around a pound, or even less, so I do cut back on the amounts slightly!

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