Campfire Lamb Chops
Our friends in Canada raise organic lamb and other healthy treats. For the Fourth of July, Herself made some outstanding Lamb Chops over the campfire.
Chops rest in fridge overnight in 1/2 cup of her marinade which is a 1:1 ratio of white balsamic vinegar and EVOO; spices in the marinade are rosemary, tarragon, garlic, salt and pepper.
Heat a ribbed cast iron griddle coated with olive oil on the fire to a medium heat.
Take the chops out of the marinade and coat with bread crumbs blended with dried tarragon, rosemary, garlic powder.
Place on griddle and cook to internal temp of 155*. Grill both sides. Let rest. Serve with maple mashed sweet potatoes and fresh salad.
I'm still stuffed. We didn't do dessert because the maple mashed sweet potatoes multitasked for it.
Chops rest in fridge overnight in 1/2 cup of her marinade which is a 1:1 ratio of white balsamic vinegar and EVOO; spices in the marinade are rosemary, tarragon, garlic, salt and pepper.
Heat a ribbed cast iron griddle coated with olive oil on the fire to a medium heat.
Take the chops out of the marinade and coat with bread crumbs blended with dried tarragon, rosemary, garlic powder.
Place on griddle and cook to internal temp of 155*. Grill both sides. Let rest. Serve with maple mashed sweet potatoes and fresh salad.
I'm still stuffed. We didn't do dessert because the maple mashed sweet potatoes multitasked for it.
