I have a fabulous recipe to share with you this week forGrilled Teriyaki Lamb Chops. Every time I fix this, everyone asks for more. But before I get to the recipe I wanted to share a little more information with you about lambso you are an informed consumer. Although, it's calledlamb, the sheep are fully grown when they are sent to market. Depending on the type of breed, sheep reach market weight around 120-150 pounds. To the left is a picture of lamb chops. As you can see from the ruler they are smaller, about 4-5 inches big. Usually my husband and I can eat 3 or 4 chops each; so that should help you gauge how many to prepare.
Now, on with the recipe for a new entree' you'll be sure to enjoy!
Firstly, I mix up my marinade (see recipe card with all ingredients and directions. You can also click on the card and print it off to have as a handy reference for when you fix this.) the morning of the day I'm going to fix lamb chops so they can sit in it all day while I'm at work. I use Reynolds' Oven Bags for this as they are sturdy, large and easy to throw away.
When I get home in the evening they are ready to go and I can just throw the lamb chops on the grill and discard of the marinade. Grill until the lambreaches your desired level of doneness.
I usually serve with rice and a vegetable. Now doesn't that look delish! Quick, easy, tasty and a new type of entree' you can add to dinner meal selection. Try lamb tonight!!!