Shallot Soaking Lamb Chops
Ingredients
- 2 1/2 pounds leg of lamb
- 3 tablespoons olive oil
- 4 cloves garlic
- 1 small onion
- 3 tablespoons lemon juice
- 1/4 cup mint leaves
- 1/4 cup dry white wine
- 1/2 tablespoon freshly ground black pepper
- 2 teaspoons sea salt
- 1/2 teaspoon white pepper
- 1 teaspoon dried thyme
Instructions
- DO-AHEAD TIP: Marinate lamb overnight or for at least 5 hours (see recipe).
- Place lamb in a large zipper-topped plastic bag.
- In a food processor, combine remaining ingredients (olive oil through thyme); blend until smooth. Pour mixture over lamb; seal the bag and refrigerate overnight or for at least 5 hours.
- At time of cooking, preheat oven to 400 degrees. Place leg of lamb in a roasting pan or large baking dish; pour marinade over the top and bake for 40 to 50 minutes or until desired level of doneness is achieved.
Notes
SERVING SUGGESTION: Rutabagas mashed with coconut cream, salt, pepper and ground nutmeg to taste; add steamed baby Brussels sprouts.
NUTRITION: per serving: 636 Calories; 48g Fat; 41g Protein; 5g Carbohydrate; 1g Dietary Fiber; 155mg Cholesterol; 1070mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat. Points: 17
Tried this recipe?Let us know how it was!
Instructions are missing info–what do you marinated the lamb in?
Hi Marcena! Thank you for your question. The marinate for the lamb is made from all of the listed ingredients, aside from the lamb. The recipe reads as follows: In a food processor, combine remaining ingredients (olive oil through thyme); blend until smooth.
“Olive oil through thyme” refers to the order in which the remaining marinade ingredients are listed in the recipe. I hope this helps!