Broiled Apple Brandy Herbed Lamb Chops

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By Jeanne Benedict
Celebrations Expert

Comments (0) | Rating (6.0)

Recipe from Jeanne Benedict's Sophisticated Entertaining. Though the title suggests a broiled preparation, these lamb chops are also wonderful when cooked on an outdoor grill. Place chops on a clean grill about 6 inches above medium coals. Cook for 5 minutes on one side and the flip chops over and cook for another 5 minutes or until desired doneness.

Ingredients

1 cup butter, melted
1 Cup olive oil
1/4 Cup Applejack or apple brandy
1/2 Cup fresh lemon juice
1/2 Cup minced fresh rosemary
1/2 Cup minced fresh sage
1/2 Cup minced fresh thyme
3 cloves garlic, minced
1 1/2 teaspoons salt
1/2 Teaspoon pepper
12 (4 oz.) lamb loin chops, about 1 1/ 4-inch thick
6 cloves garlic, quartered

Steps

Whisk together butter, oil, apple brandy, lemon juice, rosemary, sage, thyme, minced garlic, salt, and pepper. Arrange lamb chops in a 9 x13 baking pan and pour mixture over chops. Cover and marinate in the refrigerator for 1 hour. Turn lamb over after 30 minutes.
Preheat oven to 350 degrees. Remove lamb chops from marinade and set aside. Place pan with solidified marinade in oven and cook for 3-5 minutes until marinade liquefies. Remove herbs with a slotted spoon. Dip lamb chops in marinade and coat top and bottom sides with herbs. Cut 2 slits down into top of lamb chop and insert quartered clove of garlic into each slit.
Preheat broiler on high. Place lamb chops on rack in broiler pan so that chops are 6 inches from heat. For medium-rare lamb chops, broil 5 minutes one side. Turn chops over and broil 5 minutes on the other side. For medium chops broil 7 minutes on each side. Remove from heat and serve hot.
Makes 6 servings