Deviled Lamb Chops - Recipelink.com

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Sheila Lukins's USA Cookbook celebrates American cooking as seen through the enthusiastic eyes of one of the nation's most popular cooks and successful cookbook authors. The 600-plus recipes in this hefty book include exuberant versions of American classics like tomato soup and chocolate pudding

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U.S.A. Cookbook

Authors: Sheila Lukins

Date: May 1997

ISBN: 1563058073

Publisher: Workman Publishing Company

Paperback

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Deviled Lamb Chops
Recipe from: U.S.A. Cookbook
by Sheila Lukins
Cookbook Heaven at Recipelink.com

Wait till you taste these little devils. They're just nicely spiced, not searingly so, but they do pack a surprise because most folks, I've found, don't expect to have their lamb served with a little heat. Pile the chops on one half of a large platter with grilled corn piled on the other. If you're not in the mood for wine or beer, an icy pitcher of iced tea is the drink of choice.

Wine: Sonoma County (CA) Cabernet Sauvignon
Beer: Pennsylvania double bock
Serves: 3 to 4

Marinade:
1/4 cup extra virgin olive oil
2 1/2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon finely minced garlic
1 1/2 teaspoons Tabasco sauce
1/2 teaspoon paprika
Salt, to taste
8 rib lamb chops, cut 1 inch thick, bones frenched

Prepare the marinade: Combine all the marinade ingredients in a large bowl.
Add the lamb chops and coat them well with the marinade. Cover and refrigerate for 6 to 8 hours, turning them occasionally.
Prepare a barbecue grill with medium-hot coals or preheat a broiler.
Grill or broil the lamb chops, 3 inches from the heat source, brushing them with the marinade, for 4 to 5 minutes per side for medium-rare meat

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