California Farm Marinaded Rosemary and Garlic Lamb Chops

It is March, the lemons, rosemary, mint, parsley and garlic are ready to be harvested. Perfect for a lamb chop marinade. Served with stuffed baked potato and fresh salad.
California Farm Marinaded Rosemary and Garlic Lamb Chops
It is March, the lemons, rosemary, mint, parsley and garlic are ready to be harvested. Perfect for a lamb chop marinade. Served with stuffed baked potato and fresh salad.
Cooking Instructions
- 1
Plastic bag marinade, 4 rib lamb chops, juice from 8 lemons, zest from 8 lemons, fresh rosemary leaves, mint leaves, parsley leaves, 4 crushed peeled hardneck garlic cloves, 3/4 cup lemon juice, 1/4 cup olive oil. Marinade in plastic bag, no more than 1 hour.
- 2
Grill on barbecue, 6 minutes one side, few minutes other side, 145F degrees internal temperature for medium rare.
- 3
Baker potatoes, 60 to 80 minutes, airfryer oven, 400 F degrees, cut into peel with fork to prevent potatoes from bursting. When baked, slice lengthwise, sprinkle chopped cilantro, onion, sweet pepper and chopped celery stalk in, pour ranch dressing over. Salt to taste.
- 4
Make big bowl of fresh salad with green, red, yellow, orange sweet peppers, butter leaf lettuce, cherry tomatoes, bean sprouts, leek slices, baby carrot slices,parsley, cilantro. Use lamb chop marinade as salad dressing.
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