Lemony Yummy Lamb

I swear by this recipe, it’s an absolute corker, the meat is melt in your mouth, everything just works perfectly together, the recipe requires a minimum of 2 hours marinating time, so a little preplanning…. To be honest it is best left over night. It’s great served with fries (chips for my English friends) and a salad – or equally new potatoes and vegetables. Serve the vegetables with a little butter though if you must, you don’t want to being smothering the lamb with sauce.  

Lemony Lamb

¼ cup evoo, extra virgin olive oil.

1 tbsp fresh lemon juice
1 garlic clove, minced
1 tsp grated lemon peel
¼ tsp salt
¼ tsp dried basil
¼ tsp rosemary
¼ tsp pepper
2 lamb loin chops 6oz or 1" thick

1. In a large resealable plastic bag, add all the ingredients except the lamb, mix well and then add the lamb. Marinate, for at least two hours, preferably over night.

2. Drain and discard marinade then broil the lamb to desired doneness.