Lamb Chops with Rosemary

  • 3 tablespoons Kinloch Plantation Pecan Oil
  • 2 garlic cloves, mashed
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 ¾ teaspoons minced fresh rosemary
  • 8 (1-inch-thick) loin lamb chops, trimmed
  • Salt and freshly ground black pepper to taste
Combine the pecan oil, garlic, soy sauce, mustard and rosemary in a small bowl and whisk to blend. Brush the mixture on both sides of the lamb chops. Season with salt and pepper. Cover and marinate for 30 minutes.   Grill for about 4 minutes on each side for medium rare. Serve immediately.   Makes 4 main dish servings
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