I still had a pack of lamb chops leftover from The Boy's birthday barbecue and since I knew it would be an uphill battle to convince him to eat the same chops three days on the trot I was in need of a new marinade. What I came up with is herby and Mediterranean and would be delicious to have in the early Autumn when you want something to remind you of warmer days as you soak up the last rays before the cold.Summer Chops
Serves 2-3 (depending on hunger levels and size of chops)
6 lamb chops
1 tbsp. herbes de Provence
1/2 tsp. cumin seed
juice of 1 lemon (keep the lemons)
handful of lemon thyme sprigs
4 tbsp. olive oil
Put the chops in a sealable container or in a Ziploc (or other resealable bag). Add the remaining ingredients in the bag. Marinate overnight in the fridge.
Allow the chops to come to room temperature before grilling. Grill to your preferred liking.
Sprinkle with sea salt for a little crunch before serving.
Serves 2-3 (depending on hunger levels and size of chops)
6 lamb chops
1 tbsp. herbes de Provence
1/2 tsp. cumin seed
juice of 1 lemon (keep the lemons)
handful of lemon thyme sprigs
4 tbsp. olive oil
Put the chops in a sealable container or in a Ziploc (or other resealable bag). Add the remaining ingredients in the bag. Marinate overnight in the fridge.
Allow the chops to come to room temperature before grilling. Grill to your preferred liking.
Sprinkle with sea salt for a little crunch before serving.
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