- 1/4 cup [60 mL] frozen apple juice concentrate, thawed
- 2 tablespoons [30 mL] mild French mustard
- 2 tablespoons [30 mL] olive oil
- 3 tablespoons [45 mL] Port wine
- Juice of 1/2 a lemon
- 4 cloves garlic, finely chopped
- 1 teaspoon [5 mL] grossly crushed black peppercorns
- 2 tablespoons [30 mL] freshly chopped rosemary
- 8 to 10 lamb chops, cleaned leaving just a little fat all around [1 1/2 to 2 pounds - 680 g to 1 kg]
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- Into a large shallow glass dish, whip together thawed apple juice concentrate, mild French mustard, olive oil, Port wine, lemon juice, finely chopped garlic, crushed black peppercorns and freshly chopped rosemary.
- Arrange lamb chops side-by-side into the dish, turning to well coat chops with marinade.
- Cover dish with plastic wrap; refrigerate and leave to marinate for 2 to 4 hours, turning chops from time to time.
- I usually leave these chops to marinate for 2 1/2 hours, turning them every 30 minutes.
- Preheat a gaz barbecue to medium-high heat, or an indoor electric barbecue for at least 15 minutes on high.
- Reserving marinade, arrange chops over oiled or not [non-stick rack] barbecue rack [if using an indoor barbecue, pour just a little water over the bottom of underneath part of barbecue].
- Barbecue lamb chops for 4 to 5 minutes on each side, until golden on the outside yet still pinkish on the inside or until done to taste, brushing chops with reserved marinade at half-time.
- Barbecue 3/4-inch [2-cm] thick lamb chops for approximately 5 to 6 minutes on each side.
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