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PFI: Grilled Lamb
Grilled lamb chops are a particular
favorite at the Plain Food Institute. Marinated, not overcooked,
and served with a little lemon and salt...they've achieved the status
of what is technically known in the industry as a "treat that can't be
beat."
Begin the marinade with olive oil.
Add the soy sauce.
And, the pepper sauce.
You guessed it, mix together.
Dip each piece in the marinade.
Let stand awhile, until you're ready to grill.
Grill over a hot flame.
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Here's what you"ll need: lamb
chops, olive oil, soy and pepper sauce. These are blade lamb
chops...half the price of regular lamb chops and if cooked right, taste
about the same.
Begin the marinade with olive oil.
Add the soy sauce.
And, the pepper sauce.
You guessed it, mix together.
Dip each piece in the marinade.
Let stand awhile, until you're ready to grill.
Grill over a hot flame.
Each time you turn them, dribble on a
little of the marinade. And, please, don't overcook.
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