lamb chops
John Toth, The Darkroom Photography
Ingredients:
4 shoulder blade lamb chops
1/2 c. soy sauce
1/4 c. dry sherry
2 Tbsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. curry powder
1/4 c. onion, chopped
1 Tbsp. cornstarch, dissolved in 1/4 c. cold water
4 lemon slices
Directions:
Place lamb chops in a shallow dish. Combine next 6 ingredients and pour over chops. Cover with plastic wrap and refrigerate for at least 8 hours turning once. Broil chops about 7 minutes per side. Heat marinade to boiling, gradually add cornstarch mixture and stir until thick and clear. Pour sauce over chops on platter and garnish with lemon slices.
4 Servings
Recipe from A Taste of Glynn cookbook. Featuring hundreds of recipes from local chefs, caterers and cooks of the Golden Isles, the cookbook makes a wonderful gift, the perfect souvenir of your time here or just a great addition to everyone’s kitchen. Proceeds from A Taste of Glynn benefit Amity House and Hope House, safe havens for victims of domestic violence. Click here to order a cookbook.
