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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 5 |
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Based on a meal served in a Chicago restaurant. The waiter told me the seasonings and I guessed the quantities. The blade cut lamb chops are sold in many market as lamb shish kebab meat, making it easier! Ingredients:
4 thick-cut blade boneless lamb chops |
1/2 teaspoon parsley |
1 teaspoon marjoram |
1 teaspoon cumin |
1 teaspoon salt |
1 teaspoon ground pepper |
1 green pepper, finely chopped |
1 onion, finely chopped |
1/2 cup lemon juice |
1 cup tomato juice |
1/2 cup pickle juice |
Directions:
1. Cut meat into stew-size cubes.
2. Combine remaining ingredients for the marinade and pour over lamb in ziplock bag or non-metal pan, covered.
3. Marinate for 5 hours, turning every so often.
4. Skewer and grill over medium coals or gas grill until done, approximately 20 minutes, basting frequently with remaining marinade.
5. Note: Lamb should not be cooked well-done, and should be cooked uncovered. Meat should still be somewhat pink and juicy inside. I've been told thermometer should read 150 dg. for medium-rare and 160 for medium.
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