Rosemary, Thyme, & Garlic Lamb Chop Marinade

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 Lamb Chops With Asparagus Spears and Oven Roasted Fingerling Potatoes

For all you lamb chop lovers, this is an easy and tasty dish to enjoy with family or guests!

Marinade for 4- 1" to 1 &1/2" thick lamb chops:

1/4 cup red wine vinegar

2 tablespoons virgin olive oil

2 cloves minced garlic

2 tablespoons fresh rosemary leaves, chopped

1 tablespoon fresh thyme leaves

(Be sure to remove herb leaves from their stems)
Salt to taste with kosher salt.

Place all marinade ingredients in a Ziploc bag along with your lamb chops. Marinade for 4 to 6 hours. Take the bag of lamb chops out of refrigerator an hour before grilling to get the chops to room temperature.

Ideally it works best to prepare the lamb chops on a grill. You can also broil them in your oven. For medium rare chops you should grill or broil for about 3 to 4 minutes per side, depending on the thickness of the chop. After removing from grill or oven, loosely tent and allow to rest for 5 mins. before serving.

I served the chops with oven roasted fingerling potatoes (red potatoes work well too) and steamed asparagus. I know...the potatoes kind of look like sausage...but they sure taste good.

 I poor about 1/4 cup olive oil into a bowl and add 2 cloves of minced garlic. I then coat each cut up piece of potato in the oil and place it on the pan. I chop up some fresh rosemary and sprinkle it on the potatoes along with some kosher salt. Bake them in the oven for an hour at 350 degrees, turning them once half way through cooking. You can leave them in longer for crispier potatoes.

Below is a link to my favorite sauce to go with lamb chops. I use the sauce in place of marinating..

http://www.geniuskitchen.com/recipe/lamb-chops-with-red-wine-and-rosemary-sauce-201328