 | | | Lamb Saratoga Chops Photo Susie Iventosch | | | | | | (Serves 4 to 6)
INGREDIENTS
2 pounds lamb sirloin or lamb shoulder meat, boneless if possible
1/3 cup olive oil
2-3 tbsp. red wine vinegar
1/4 cup red wine
1 tsp. sea salt
1 tsp. ground black pepper
1 tbsp. fresh rosemary snipped from stem and roughly chopped
1 tbsp. fresh thyme leaves
1 tbsp. fresh basil, chopped
1 tbsp. fresh mint, chopped (optional)
8-10 six-inch skewers about 1/8-inch thick
Mint sauce (Crosse & Blackwell makes this) or mint jelly to serve with meat
DIRECTIONS
If you buy the whole shoulder roast or sirloin, roll the meat into a log, much like a jelly roll cake. You may be able to buy one already rolled. Insert the skewers through the roll every inch or so, and cut through the roll on either side of the skewers, to make about a 1-inch thick chop. If you buy the shoulder chops, you can cut long strips of meat from the chop, eliminating some of the fat and working around any bones, and roll them in a spiral much to the same effect as the log above. It may take more than one strip to make the finished chop 3-4 inches in diameter.
Place the Saratoga chops in a container with a tight-fitting lid.
Mix oil, vinegar, wine, salt, pepper and herbs for the marinade and pour over the chops. Cover and refrigerate for several hours or overnight, turning at least a couple of times.
When ready to serve, remove lamb from marinade and grill to desired doneness. It may take a bit longer to get the very center cooked, so check it before you remove the meat from the grill.
Serve with mint sauce or mint jelly and garnish with a sprig of fresh rosemary or thyme.
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Lamorinda Weekly, Moraga CA