150 ml Bulgarian country red wine 45 ml extra virgin olive oil 2 cloves garlic
peeled and crushed 5 dried juniper berries :
crushed
LAMB :
8 lamb chops -- trimmed of fat salt and freshly ground black pepper 1. Mix the marinade ingredients in a large shallow dish or plastic container, then add the lamb, turning the chops to ensure they are well coated in the mixture. 2. Cover with clingfilm or a lid then leave to marinate all day or overnight in the fridge. If convenient, shake the container every now and then, or turn the chops over in the marinade. 3. Lift the chops from the marinade then season and cook them on the barbecue for 10-15 minutes, turning frequently. Serve with olives and charred pepper skewers (see recipe).
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2 ingredients Lamb Chops recipe
This recipe probably sounds too simple but you have to trust me in this one. You won’t regret!
step by step recipe
Boning knife Cast iron pan Steak seasoning
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How To Make Garlic and Herb Lamb Chops Recipe | Delicious & Juicy #onestopchop
Garlic and Herb Lamb Chops. These things were fire and that’s on who? Marry had a little lamb! FULLE RECIPE BELOW!!!
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Ingredients
6-8 Lamb Chops 6 cloves garlic, whole 4 TBSP avocado oil, divided 2 tsp Worcestershire sauce 1 tsp garlic paste 1 tsp Italian herb paste 1 tsp garlic and herb seasoning 1 tsp all purpose seasoning (salt, pepper, garlic and onion powder) Juice of one lemon 1 sprig thyme 1 sprig rosemary 4 TBSP unsalted butter
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Port Wine Sauce for Lamb, Beef or Duck - (Port Reduction)
Port Reduction Sauce for Lamb, Beef or Duck
Today i will show you how to make an easy Port sauce recipe (port wine sauce) that is perfect with lamb or beef. In the video i use a knorr stock pot as the beef stock but you can use any beef stock that you like (dont use bouillon powder). If you have made a lamb jus or beef jus before then this is the next one to try!
you can also add any resting juices from your meat to this sauce to add even more flavour.
remember not to season with salt until the end as in this port reduction recipe we will reduce the sauce to a thick consistency which also intensifies the flavour.