Adapted from Cooking Light
Personal Note: Today was beautiful. Not a cloud in the sky and temps in the high 70s, low 80s. Today was the kind of day that you just have to eat al fresco. So instead of cooking our lamb inside, we fired up the charcoal and grilled on our newly purchased grill grate. Maybe SmithCale will remember to NOT to tempt fate and see if it will NOT rust in the snow so we WON’T have to buy another one next year. Just a SUGGESTION. HINT HINT. AHEM. Still love you SmithCale and you’re mad lambing skills. Smooches!
Plan of Attack:
1. Marinate Lamb
2. Grill
Ingredients for 2:
1 lb lamb loin chops
Marinade-
Handful fresh cilantro, chopped
Handful fresh flat-leaf parsley, chopped
1/8 C red onion, diced
1 Tbsp lemon juice
½ Tbsp olive oil
½ tsp smoked paprika
¼ tsp cilantro leaves or ground coriander
1 garlic clove, minced
Salt & Pepper to taste
Instructions:
- In a large zip-top bag combine all marinade ingredients, add lamb and toss to fully coat meat.
- Allow to marinate for at least 6 hours or overnight
- Heat grill. Salt & Pepper meat then cook on each side for about 5-7 minutes or until it reaches desired doneness (lamb is traditionally served on the rarer side, but use your own judgment)
- Enjoy!
I know that many of your are dying to know how my thumb is doing since last's week's Paddy's Day slicing. Well, probably not, but I wanted to show you anyway.
As you can see SmithCale did a nice job of gluing it back on nice and even. Now I'm just waiting for the cut nail to fall off.... yuck!
The only reason I was inspired to take the bandage off was because I realized it smelled like red onion. (What? So we like to eat them everyday in our lunches!) I took the bandage off and realized that my thumb STILL smelled like red onion and was super sticky.
Washing then followed.
Food for Life,the SupperSmiths, forging one meal at a time
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