When I was growing up, my mom always made lamb on Passover. It was a real treat, something we looked forward to all year. My siblings and I knew that lamb was a special dish, and we felt lucky and proud to have it. I now find myself making a big deal out of serving lamb to my family. Mom serves hers in a traditional Jewish Moroccan style with canned truffles. My recipe is more modern, but I can’t say that it’s better than hers! The lamb chops are marinated in a mixture of red wine vinegar, red wine, garlic, orange, mint, and cilantro, and the result is unbelievably good. Ask the butcher to french the lamb chops-remove any meat, cartilage, or fat from the tips of the bones-or you can do it yourself.
In a bowl, whisk together the vinegar, wine, oil, and garlic. Cut the orange in half and squeeze the juice from both halves into the bowl. Cut the orange halves into thin slices and add to the marinade along with the mint, cilantro, and
Place the lamb chops in a large lock-top plastic bag, pour in the marinade, and seal the bag. Marinate in the fridge for at least 1 hour or up to 24 hours.
Prepare a medium-hot fire in a charcoal or gas grill.
Remove the lamb chops from the bag and pour the marinade into a small saucepan. Grill the chops, turning once, for 3 minutes per side for medium-rare. (I like them a little more cooked, about 4 minutes per side.)
Meanwhile, place the saucepan holding the marinade over high heat and bring to a boil. Reduce the heat to medium-low and simmer for 4 minutes to create a sauce. Pour the sauce into a serving bowl.
Serve the lamb chops right away and pass the sauce at the table.
© 2015 All rights reserved. Published by Weldon Owen.