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I have a pretty simple and delicious Mediterranean-style recipe for lamb chops. I like to use lamb shoulder chops for this, but it will work with any lamb chop.

Marinade:

  • Pureed garlic
  • Fresh rosemary
  • Balsamic vinegar (young, not vintage)
  • Olive oil
  • Soy sauce
  • Tabasco (a dash, optional)
  • Black pepper
  • Smoked salt

Adjust the ingredient quantities in the marinade to suit your taste. I use a pint Ziplock freezer bag or vacuum seal bag for marinading. I like to marinade overnight in the fridge.

Pull the chop out, put it on a broiler pan, pour half the remaining marinade over it, broil until well browned, flip over and repeat. Alternatively, you can grill the chop (use regular instead of smoked salt) and baste with the remaining marinade, but you must keep watch with a squirt bottle full of water. The olive oil will cause flare-ups on the coals that can cremate your meat if you are not careful.

You can use regular EVO, but I like to use lemon-infused olive ...

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