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Jim Coleman Recipes

Nick Stellino's Lamb Chops with Marinade

For this recipe you will need:

  • 1 (1 lb) can peeled Italian tomatoes
  • 2 1/2 tbls. chopped garlic
  • 1 tbl fresh chopped rosemary
  • 1 3/4 tsp salt
  • 3/4 tsp. pepper
  • 1/3 cup olive oil
  • 2 1/2 tsp. chopped fresh mint
  • 1 (2 lb.) rack of lamb, trimmed by a butcher and cut into 9 chops

To prepare this recipe:

With the back of a large wooden spoon, grind the garlic, rosemary, salt and pepper into a paste. Drain the tomatoes and reserve the juice. Add the tomatoes to the garlic paste mixture and grind them into the paste. Put the paste in a large bowl and add the reserved tomato juices, the oil and mint and whisk until it has the consistency of a loose salad dressing. Let it rest for 10 minutes and it is ready to use. Place the lamb chops in a dish with the Marinate sauce, cover and marinate in the refrigerator overnight, turning at least once.

Just before cooking, remove the chops from the marinade, reserving the marinade separately. Barbecue the lamb chops over a hot charcoal grill or cook under a broiler, 3-5 minutes per side, basting frequently with the leftover reserved marinade. When the lamb is ready, keep it warm while you pour the leftover marinade into a pan and bring it to a boil. Boil for 3 minutes, pour it into a sauce boat and serve along side the lamb.

©2005 WHYY