Grilled Lamb Chops
4 Servings
INGREDIENTS
1/2 cup olive oil
6 cloves garlic, minced 1/2 cup dry red wine
1 bunch rosemary, leaves removed
2 tablespoons chopped fresh thyme
12 baby lamb chops (Have butcher trim to lollipop cut), 1 inch thick 1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
METHOD
1Place all the ingredients in a large Ziploc bag, marinate in the refrigerator for at least 2 hours.
2Prepare grill by preheating on high for at least 10 minutes.
3Place lamb chops on grill and cook for 3 minutes per side for med rare.
PRESENTATION
This is wonderful served with a Balsamic Vinegar reduction for dipping. Place 1/2 cup Balsamic vinegar in a small non reactive saucepan, reduce by half, add 1/2 cup beef or chicken stock, reduce by half again. Add 1 tablespoon of butter while still simmering. When sauce is thick enough to coat the back of a wooden spoon, almost syrup consistency, sauce is done.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Grilled Shrimp
with Ginger and Lime
4 servings
INGREDIENTS
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon fresh ginger, minced
1 tablespoon brown sugar
1 teaspoon lime zest, grated
1 teaspoon sesame oil
1 large garlic clove, minced
1 pound large shrimp, peeled and deveined
2 whole limes, cut into 4 wedges
2 tablespoons fresh cilantro, chopped
METHOD
1In a large bowl, whisk together the lime juice, olive oil, ginger, brown sugar, lime zest, sesame oil, and garlic. Add the shrimp. Cover and marinate for
2Preheat the grill side on high for ten minutes. Thread the shrimp and lime wedges onto 8 skewers, dividing them evenly and alternating them.
3Place the skewers onto grill, 3 minutes on one side, flip, and cook for
PRESENTATION
Serve these shrimp as a light main course with rice or grilled vegetables, or as an appetizer atop a bed of mixed greens.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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