The aroma of rosemary-scented lamb is so inviting. These chops - marinaded in ginger wine & marmalade and other delicious stuff - then coated in spicy crumbs - appeals to everyone.
Ingredients
| 8 medium | Lamb leg steaks, Or, lamb loin chops (Main) |
| 3 Tbsp | Sherry, Or, Green ginger wine |
| 3 Tbsp | Dijon mustard |
| 3 Tbsp | Marmalade |
| 3 Tbsp | Mayonnaise |
| 1 Tbsp | Rosemary leaf |
| 1 cup | Dried breadcrumbs |
| 1 Tbsp | Smoked paprika |
| 1 Tbsp | Ground turmeric |
| 1 Tbsp | Lemon pepper |
| 1 drizzle | Oil spray |
| 4 leaves | Bay leaves, (Optional) |
| 4 sprigs | Fresh rosemary, (Optional) |
| 2 medium | Lemons, Quartered |
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Directions
- Trim the chops. Place them in a large, shallow dish.
- Combine sherry or ginger wine, mustard, marmalade, mayonnaise & rosemary leaves. Spoon over chops, turning to coat. Cover with clingfilm and leave to marinade, for 2 hours, turning occasionally.
- Combine breadcrumbs, paprika, turmeric & lemon pepper. Lift each chop from the marinade and roll in the crumb coating to completely cover. Place in a single layer on a platter Refrigerate to 'rest' for at least an hour before cooking.
- Pre-heat the barbecue. Spray the chops with oil and cook 3- 5 minutes each side. Spray the bay leaves & rosemary sprigs, if using, with oil and cook for a couple of minutes. Serve garnished with leaves & lemon quarters.
- Note: I like to serve these with a dish of Jasmine Rice & preserved lemon and plenty of colourful salads.
