Spring Means Lambs… In Chop Form

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Lemon Rosemary Lamb ChopsAs I mentioned the other day, Easter always means lamb chops at the Quest Household. Yes, we can pretty much get them year round, but for some reason we don’t. Just the one time per year. There’s just something about the tender juiciness of them that makes them so tasty. Plus not having them all the time makes it special.

While I was at the store buying the chops, I eyed the leg of lamb next to them. I’ve never tried a leg of lamb but I might give it a go some time soon. It didn’t really resemble a lamb’s leg thankfully, but looked more like a little beef roast. I’ll update you on the outcome if I get one. I’m envisioning a roasted lamb leg with new potatoes and dill. Mmmmm.

Grilled Lemon Rosemary Lamb Chops

  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 cloves minced garlic
  • 2 tsp brown mustard
  • 1 tsp dried rosemary, or a couple sprigs of fresh rosemary
  • ½ tsp ground ginger
  • Salt and pepper to taste
  • 4 lamb chops (about 1 lb)

Mix all the ingredients but the lamb chops in a bowl. Place the lamb chops in a dish and pour the marinade over the chops. Marinate for 4 -5 hours. I flip the chops halfway through to make sure both sides are covered well. Grill the chops or cook under a broiler for about 5 minutes per side, or until desired doneness. Serves 2 – 4 people.

I served our chops with a side of sautéed rainbow carrots and onions. They turned out perfect and delicious for Easter dinner. I make ours rare since dried out lamb chops are yucky. If you have fresh rosemary, lemon juice and garlic, that’s best for the recipe but not required. The marinade would also be good with steaks.

Do you have something that you only make once per year?

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