Grilled Lamb Chops
T & R Pastoral Company/Foodcomm Fresh and Natural
¼ cup minced shallots
2 tablespoons minced garlic
2 tablespoons onion powder
2 tablespoons garlic powder
¼ cup salt
2 tablespoons ground black pepper
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
2-3 frenched Australian racks of lamb,
cut into chops
In a bowl, combine the ;rst 8 ingredients.
Coat lamb chops with the seasoning mixture and let sit for 24 hours in
the refrigerator.
On a hot grill, cook the lamb chops to taste (for medium, an internal
temperature of 140°F). Makes 4-6 servings.
Recipe developed by chef Marty Cattaneo and Dio Deka Restaurant.
