Soap Opera Digest|June 29, 2020
1 cup dry red wine
¾ cup soy sauce
4 large garlic cloves, crushed
½ cup chopped fresh mint
2 Tbsp. slightly bruised fresh rosemary
1 Tbsp. coarsely ground black pepper
1 butterflied leg of lamb (about 4 to 5 pounds) or the equivalent of French lamb chops
Put all the ingredients in a Ziploc bag and add the meat.
Let marinate for a couple of hours, turning the bag occasionally.
Then grill the lamb on a barbecue. It’s done in under 12 minutes.
From The Chef
How long have you been making this dish? “Probably about 20 years. It actually came from a friend. She used to do these big July 4th barbecues, and she made it as a leg of lamb. She gave me the recipe and then, somehow or other, I moved into these little chops. I make this with French lamb chops, but you can make it with any type of lamb.”
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June 29, 2020