Adventures with cooking.
As soon as I get finished with my lunch, I need to start working on dinner. I'm trying a new recipe, and it needs to marinade between 2 and 4 hours.
Grilled Pomegranate Lamb Chops
serves 4
8 loin lamb chops, each weighing about 5 ounces and cut 1 inch thick
Marinade
1 1/2 cups pomegranate juice
1 tbs extra-virgin olive oil
4 garlic cloves, minced
2 tsps dried rosemary, crushed
1/2 tsp salt
fresh rosemary sprigs for garnish (optional)
Place chops in a shallow, nonreactive pan or plastic bag.
Combine remaining ingredients and pour the marinade over the chops. Refrigerate for at least 2 hours and up to 4 hours, turning the meat once if not completely submerged.
At least 30 minutes before cooking, take the chops from the fridge and drain the marinade into a saucepan. Boil marinade vigorously over high heat for several minutes.
Now, the recipe calls for the chops to be grilled on an outdoor grill. I'm going to use my little George Foreman grill instead. The recipe also says to serve the chops with spoonfuls of the reduced marinade sauce and fresh rosemary sprig garnish. Dunno if I'll do the garnish or not. It seems silly, seeing how I'm just making dinner for one tonight. OTOH, I do have an awful lot of fresh rosemary, thanks to yesterday's pruning spree. Might be fun to do a fancy sit-down at the table tonight as a treat. :)
Also? I need a cooking icon for this journal.
Grilled Pomegranate Lamb Chops
serves 4
8 loin lamb chops, each weighing about 5 ounces and cut 1 inch thick
Marinade
1 1/2 cups pomegranate juice
1 tbs extra-virgin olive oil
4 garlic cloves, minced
2 tsps dried rosemary, crushed
1/2 tsp salt
fresh rosemary sprigs for garnish (optional)
Place chops in a shallow, nonreactive pan or plastic bag.
Combine remaining ingredients and pour the marinade over the chops. Refrigerate for at least 2 hours and up to 4 hours, turning the meat once if not completely submerged.
At least 30 minutes before cooking, take the chops from the fridge and drain the marinade into a saucepan. Boil marinade vigorously over high heat for several minutes.
Now, the recipe calls for the chops to be grilled on an outdoor grill. I'm going to use my little George Foreman grill instead. The recipe also says to serve the chops with spoonfuls of the reduced marinade sauce and fresh rosemary sprig garnish. Dunno if I'll do the garnish or not. It seems silly, seeing how I'm just making dinner for one tonight. OTOH, I do have an awful lot of fresh rosemary, thanks to yesterday's pruning spree. Might be fun to do a fancy sit-down at the table tonight as a treat. :)
Also? I need a cooking icon for this journal.