Marinated Grilled Lamb Chops

It was just my daughter and I for dinner so I decided on lamb chops. These lamb chops turned out so tender and juicy we both really enjoyed them. If you cannot find the Herbes de la Garrigue I do have a recipe for it HERE The herb blend comes through nicely in this recipe.

INGREDIENTS

4 lamb loin chops (1 1/4 to 1 1/2 inch thick, about 3 ounces each)

Juice of 1 lemon

3 tablespoons water

1 tablespoon vegetable oil

1 tablespoon Herbes de la Garrigue

1 teaspoon prepared mustard

1 clove garlic, crushed

6 pepper corns

Salt to taste

DIRECTIONS

Trim the fat and white membrane off lamb chops and discard.

In a re-sealable plastic bag mix together the lemon juice, water, vegetable oil, Herbes de la Garrigue, mustard, garlic and peppercorns.

Add the chops and marinate refrigerated for 4 to 6 hours.

Remove from the refrigerator about 15 minutes before you are ready to grill the chops.

Remove the chops from the marinade and grill on a preheated BBQ over direct heat for 4 to 5 minutes per side for medium-rare. (This will depend on thickness of chops; mine were 1 1/4 inch thick.)

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.