A Marinade Serenade

After a lazy summer day hanging at the beach or pool, I don’t usually want to come home and engage in orchestrating a complicated meal. So when I came across a Bon Appétit article on versatile marinades, I thought BINGO we could use one of them on some grilled lamb loin chops we recently purchased at Costco, and for a very good price, BTW.

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This bright Garlicky Lemon-Thyme-Marinade is a sure-fire hit (besides lamb, it would be great on chicken, swordfish, and/or potatoes.) The recipe below is for a dozen chops and since we were only cooking five small steaks, we cut it in half, which was plenty. In order to get the most flavor from the mixture, I made it up and secured the lamb and marinade in a ziploc for nearly seven hours (while we were at the pool) before we grilled.

Once you have a taste, you’ll be signing a serenade over the bold, savory flavor of this marinade. It hit all the right notes to complement the meat.

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Our first crop of seasonal green beans were ripe for the picking. In the Spring, we planted two kinds, flat Italian and green pole beans. For a quick simple side, we steamed some of the flat ones and then dressed them in a little good EVOO with a pinch of sea salt and a few grinds of fresh cracked pepper. Sliced heirloom tomatoes with fresh mozzarella and a basil chiffonade topped with a drizzle of balsamic glaze rounded out the meal.

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The jar of real pure Vermont syrup, upper right, was given to us from my coworker Wendy—thanks lady!

Ingredients

  • 2/3 cup olive oil
  • 2/3 cup fresh lemon juice; more wedges for serving
  • 1/4 cup pure maple syrup
  • 1/3 cup finely chopped garlic (about 12 cloves)
  • 1/4 cup fresh thyme leaves, plus sprigs (optional)
  • 1/2 tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 12 lamb rib chops, trimmed

Directions

  • In a medium bowl, whisk the oil, lemon juice, and maple syrup. Add the garlic, thyme leaves (and a  few sprigs, if you like), pepper flakes, 1-1/4 tsp. salt, and 1/2 tsp. black pepper, and stir to combine.
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  • Put the meat in a nonreactive (stainless steel, glass, or plastic) container and pour the marinade over them, turning to coat on all sides (or use a ziploc.) Marinate the lamb chops for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.
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  • When ready to grill, heat a gas or charcoal grill to medium-high heat (400°F to 475°F).
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  • Remove the lamb chops from the marinade, shaking off the excess. Grill the chops, turning once, until cooked through, about 6 minutes. Season with more salt to taste, and garnish with lemon wedges and thyme sprigs, if you like.
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Marinade by Ronne Day

 

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