Broiled Apple Brandy Herbed Lamb Chops

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

Directions

• 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