Flavorful chops.

21 Apr

Lamb chops are always a treat. Especially the thick ones we buy in bulk at Costco. Usually we simply season them and throw them on the grill. But I discovered a marinade recipe in one of my cookbooks that truly brings out all the flavor in those meaty chops – and manages to seal in the juices.

The recipe is from a slim paperback cookbook called Herb Cookery – one in a series of five cookbooks I received when completing my bridal registry at Dayton’s Downtown Store on the 8th floor (there was only one Dayton’s back then!) in 1974. The books, published in 1966 by Potpourri Press, actually have some great recipes save for one volume, simply titled A Bride’s Very First Cookbook which smacks of every stereotype you’ve read or heard about new brides. Thank goodness thing have changed a bit that arena!

You can slosh this on just a hour or so before grilling or let chops marinade overnight for deeper flavor. Believe it or not (I am surprised!), these vintage books are still being sold on used book sites, including EBay!

Lamb Marinade

1 cup oil

1/2 cup wine vinegar

1 teaspoon salt

1 bay leaf crushed

1 teaspoon dried mustard

1 tablespoon Worcestershire Sauce

1 tablespoon curry powder

2 garlic cloves crushed

Mix ingredients and pour over lamp chops or lamb steaks, especially those to be grilled over charcoal.

Enough marinade for 8 lamp chops (can easily be halved)

Fries courtesy of my air fryer!

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