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| Grilled Lamb with Tomato-Basil Marinade |
"Lamb, prepared with this easy marinade and grilled to perfection, invites your guests to enjoy a dinner that's simple to prepare but offers the aroma and taste of an evening in Tuscany. What could be better than that?"
Ingredients :
- 1 (6 ounce) can tomato paste
- 2/3 cup red wine
- 1 1/2 tablespoons olive oil
- 6 cloves garlic, minced
- 12 leaves fresh basil, cut into ribbons and chopped
- 8 1-inch-thick loin lamb chops
- sea salt and cracked black pepper to taste
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 4H23M |
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- Mix tomato paste, red wine, olive oil, garlic, and basil in a small bowl to make the marinade.
- Place lamb chops in a glass or ceramic container; paint both sides thoroughly with the marinade. Cover bowl with plastic wrap; refrigerate for at least 4 hours.
- Preheat an outdoor grill to 475 degrees F (245 degrees C) and lightly oil the grate.
- Wipe most the marinade off the lamb, leaving a light coating. Sprinkle with salt and pepper.
- Grill lamb until firm and reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Notes :
- You can use half of a butterflied boneless leg of lamb in place of the chops.
- Adjust cooking time for rare, medium, or well-done servings or according to the thickness of the lamb.
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