Dill Marinade Chops

(contributed by Wesley Combs <wcombs@awinc.com>, from a recipe volunteered by Graham Stevens of Sundance Art Crafters, Westbank, British Columbia. Graham says the recipe comes from Northwestern Utilities in Edmonton, Alberta.)

Ingredients Directions
  • 6 lamb chops (approximately 1¼ in. to 1½ in. thick)
  • 4 shallots or 50 ml sliced green onions
  • 1 garlic clove, minced
  • 50 ml oil
  • 50 ml cider vinegar
  • 50 ml water
  • 5 ml dried dillweed
  • 5 ml salt
  • 1 ml pepper

Trim excess fat from the chops and score remaining fat every inch or so.

Place lamb chops in glass dish. Mix the other ingredients and pour over chops. Turn lamb chops to coat both sides. Marinate in refrigerator 12-24 hours, turning over at half time.

Cook over medium heat on barbecue approximately 20 minutes or until desired doneness is achieved.

Serves 3-4.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 30-Oct-2001 14:34:47 EST