“Specialties of the House”: Grilled Rosemary Lamb Chops

specialties of the house rosemary lambchops presented by kathryn greeley designs of waynesville north carolina interior designer

specialties of the house rosemary lambchops presented by kathryn greeley designs of waynesville north carolina interior designer

Several of my Easter lunch guests ask me for my Grilled Rosemary Lamb Chop recipe.  I thought some of you might also enjoy this traditional Easter favorite from Chestnut Cottage!

I like to buy the Australian racks of lamb from The Fresh Market.  They normally are an eight rib racks  and are already frenched.  I cut between the ribs and marinate in a recipe that has long been tucked away in one of Mother’s old Betty Crocker cookbooks.  I have taken some “creative liberties” with the old recipe and this is my “specialty of the house” marinate.  Of course I have to double or triple the recipe when I have a large group!

specialties of the house rosemary lambchops presented by kathryn greeley designs of waynesville north carolina interior designer

Mix all of the above ingredients in a large plastic bag , close , and shake well.  Place the lamb chops in the plastic bag and refrigerate.  I take the chops  out of the refrigerator about 2 hours before cooking and allow to come to room temperature.  Preheat a grill to medium-high heat and place the lamb chops on the grill.  Grill, turning once during the cooking process, about 2- 3 minutes per side for medium rare.   I serve with a nice mint jelly  (and no…I do not make the mint jelly myself!!).

These little chops are very yummy and a delight not only for Easter lunch but are a wonderful addition to most any menu!

Enjoy!!

specialties of the house rosemary lambchops presented by kathryn greeley designs of waynesville north carolina interior designer

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