8 small loin lamb chops
6 garlic cloves, minced
1 inch ginger, chopped
brown sugar or honey as u need
2 to 3 tablespoons coarsely-crushed black peppercorns if you like (dinda didn't)
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 cup freshly-squeezed lemon juice
2 tablespoons butter
1 tablespoon freshly-chopped rosemary leaves
Mix first 6 ingredients in small bowl. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
Prepare grill pan (medium-high heat), season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.
To be continued ( dinda so sleepy )
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