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Tomato-Basil Spring Lamb Shoulder Chops
| 6 |
New Zealand Spring Lamb shoulder chops, defrosted (about 1 lb/625 g) |
6 |
| 1/4cup |
tomato paste |
50 ml |
| 2 tbsp |
White wine vinegar |
30 ml |
| 2 tbsp |
olive oil |
30 ml |
| 2 tsp |
paprika |
10 ml |
| 1/4 cup |
finely chopped fresh basil OR 2 tsp (20 ml) dried crumbled basil |
50 ml |
| 1 |
clove garlic, minced |
1 |
| 1/4 tsp |
freshly ground black pepper |
1 ml |
Slash the thin layer of fat around outside edge of chops to prevent curling. Wipe dry and arrange chops in shallow glass dish just big enough to hold them in a single layer.
In small bowl, whisk together tomato paste, vinegar, oil, paprika, basil, garlic and pepper. Spread liberally on both sides of chops and let stand, covered, 2 hours at room temperature or several hours in the refrigerator. If you refrigerate the chops, bring out to room temperature at least 1 hour before barbecuing.
Place on oiled grill 4 to 6" (10 to 15 cm) above medium-hot coals or on medium-high setting and grill 6 minutes on the first side and 5 to 6 minutes on second side for rare. Allow 3 to 5 minutes longer for medium.
Yield: 2 to 3 servings
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