Bay Gourmet Catering: New Zealand Lamb Chops

Lamb Chops:

18-20 count of Frenched Lamb Chops – rinse and pat dry
pulse the following through a blender or food processor:
2 tablespoons of fresh chopped garlic
2 tablespoons grain mustard
1 tablespoon Greek Seasoning
Juice of One Lemon
2 tablespoons of fresh chopped rosemary
4 tablespoons of olive oil

 

Tomato Feta Mint Salsa

4 roma tomatoes, seeded and chopped
½ cup of fresh mint chopped
½ cup of feta cheese crumbles
2 tablespoons olive oil
2 teaspoons red wine vinegar
1 teaspoon sea salt

 

Preheat oven to 350 degrees

Serves 6-8 people

Marinate Lamb Chops in a mixture of chopped garlic, grain mustard greek seasoning, lemon juice, chopped rosemary and olive oil. Allow meat to marinate for 2-24 hours. Heat olive oil in skillet and sear lamb chops on both sides until browned. Place in baking dish and cook uncovered for 15-20 minutes or until internal meat temperature comes to 135 degrees. Remove from oven and allow to cool for at least 10 minutes.

Mix ingredients for the salsa and serve alongside the lamb chops.

 

 

Bay Gourmet Catering
1880-A Airport Blvd.
Mobile, AL 36606
251-450-9051

www.baygourmetcatering.net

blog comments powered by Disqus