Rosemary and Lemon Marinade for Lamb

© Katherine Stetson

For best flavor, grill the lamb over charcoal or wood.

Makes enough marinade for 4-6 loin lamb chops.

  • ½ cup olive oil
  • ¼ cup red wine
  • ¼ cup lemon juice
  • 2 tablespoons finely chopped fresh rosemary
  • 1 teaspoon coarsely ground black pepper

Assemble ingredients in a zipper bag and add lamb chops.  Refrigerate for 4-6 hours, shaking bag periodically to evenly distribute the marinade.  When ready to grill, remove chops and blot dry.  Season well with sea salt and freshly ground pepper.

Copyright © Katherine Stetson, all rights reserved.