
Lamb is one of my favorite foods. Many years ago, my parents found a lamb marinade recipe in a magazine and ever since, it has been the go-to marinade for all the lamb we make - it's that tasty.
The marinade is red wine, rosemary, lemon juice, Dijon mustard, and vegetable oil. We always start marinating the chops in the morning. This time, the marinade looked much pinker than usual - almost like the chops were marinating in a raspberry sauce! Our thought is that the marinade color was pinker than usual because we used real wine (Shiraz) instead of red cooking wine.




We made 10 lamb chops total. We ate five and now have 5 for a meal later in the week. The lamb was, as usual, tasty with that red wine-lemon-rosemary-Dijon flavor. I thought the chops might be a bit too rare for my stomach (along with a garlic sensitivity, I have a 'rare meat' sensitivity!) but they tasted so good that I stopped wondering and just enjoyed - and my stomach was fine.

A delicious Sunday/Valentine meal.
That marinade sounds delicious. Love, love rosemary and mustard. And those asparagus look SOOO good.
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