Erin Go Brah

[Innkeeper]

Had a great St Patrick's Day. A six pack of Harp's Larger, imported from St John, NB, Canada! Then tonight we had two lamb sirloins marinated in green marinade and grillpanned, salad, and reheated baguette. Finished it with Nugan Family (that's an Irish name, right?) 2001 Shiraz ($9 SHWC). Decanted (and it needed it) an hour ahead of time, it was very nice and matched very well with the dinner. Now I feel very mellow!

GRILLED OR GRILLPANNED LAMB CHOPS WITH FRESH MINT:

1 - 1 1/4 lbs Lamb chops of choice (1 leg steak, 2 shoulder chops, 4 loin chops, etc)
1/4 C Fresh lemon juice
1/3 C Olive oil
2 Long leafy sprigs mint leaves (enough to fill cup loosely)
1 tsp Grated lemon peel
1/2 tsp Lawry salt/no salt

Pack mint leaves into a one cup blender jar, add lemon juice, olive oil, lemon peel and salt. Blend until it becomes like a green mayonnaise. Toss chop(s) with it and let meat marinate for an hour or two at room temperature. Grill (with mesquite chips) or grillpan for ten or fifteen minutes depending on thickness and desired degree of doneness.


[This message has been edited by Innkeeper (edited 03-17-2003).]