Herb Marinated Lamb Chops

by Veronica on May 10, 2010

Cooked Marinade

Herb Marinated Lamb Chops:

I was worried, with all the effort I went to, that no one would eat them. It’s murphy’s law with kids though, the more time and energy expended, the less they eat.

However, I needn’t have worried. They were delicious and if the kids didn’t eat any more than normal, I’m not fussed because they did eat some. Isaac was more impressed with the cooked silverbeet to be honest. Obviously he’s his father’s son, because it took until I started growing my own silverbeet for me to be able to eat the bloody stuff. I preferred English spinach any day of the week. And before we start arguing, yes, they do taste different.

I marinated my lamb chops for around an hour, if I was more organised, I would have marinated them for 24 hours. But I’m not, so I didn’t. Organisation isn’t my strong point. I have my internet stuff organised perfectly and I can generally find what I’m looking for, but remembering to plan ahead for dinner? Nope, not something I’m good at.

Silverbeet

Marinated Lamb Chops

Roast Potato

Now, the all important Marinade – because I’m fairly sure you all know how to cook roasted potatoes and lamb chops.

In a snap lock bag combine:

3 cloves of garlic chopped finely, NOT crushed
half an onion, very finely diced
2-3 tips of fresh oregano, finely chopped
a spring onion, finely chopped
5-6 chives, finely chopped
a small handful of parsley, finely chopped
5-6 mint tips, finely chopped
juice from 3/4 of a lemon
5-6 tablespoons of olive oil
1 teaspoon of salt, more if you like things saltier
1 1/2 teaspoons of sugar

Add the lamb chops and mix to make sure they’re entirely covered with marinade. Squeeze the snaplock bag to remove as much air as possible before sealing. Set aside in the fridge for as long as you can bear.

Trust me, it’s delicious.

If you don’t have the herbs I did, experiment with what you’ve got. I’m lucky enough to have fresh herbs in the garden all year around. Previously, when I was living in rented properties, I used to grow all my herbs in window boxes. So worth it.

{ 2 comments }

Barbara May 10, 2010 at 10:48 pm

Mmm, sounds and looks very tasty. I should do more marinading but whilst I menu plan, I never think to look at what we’re having for tea more than about half an hour before we’re having it – marinades and I don’t get on!

river May 20, 2010 at 7:40 pm

Your dinner looks yummy. I’m not a fan of lamb at all, but I think this marinade will work well with chicken if I just leave out the mint and use thyme or tarragon.

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