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1/3 cup red wine vinegar
1/3 cup vegetable oils
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
1 tablespoon Lawry’s Seasoned Salt
1/2 teaspoon garlic powder
1 teaspoon flat-leaf parsley, chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 teaspoon dry mustard
½ teaspoon white pepper
8 lamb loin chops (about 2 pounds), cut 1 to 1 1/2 inches thick
Hint: Substitute ½ teaspoon dried herbs for each teaspoon of fresh herbs.
In a large resealable plastic food storage bag, combine all ingredients except chops; mix well. Remove ½ cup marinade for basting. Add chops; seal bag. Marinate in the refrigerator for at least 1 hour. Remove chops; discard used marinade. Grill or broil chops for 8 minutes or until the desired doneness, turning once and basting often with an additional ½ cup marinade. Do not baste during the last 5 minutes of cooking. Discard any remaining marinade.
Pairs well with Iron Hub Zinfandel.
Makes 4 servings