Last night, I whipped up an experimental marinade for a barbecue which I attended today. It went over so well that I had to buy more lamb for the barbecue that I will be attending tomorrow.

I used blade-cut lamb shoulder chops, but really, any lamb will do. (I love lamb, and will eat it any way I can.) There’s not much of a recipe to this, because I kind of made it up as I went along, but here is a rough approximation of the very simple marinade.
Continue reading “Grilled Marinated Lamb Chops”…