| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat, Entrees |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Canola oil |
| 2 |
c |
Dry white wine, divided |
| 1 |
ds |
Fresh rosemary |
| 4 |
|
Whole allspice berries |
| 2 |
|
Whole bay leaves |
| 2 |
|
Cloves garlic, minced |
| 4 |
oz |
Feta cheese, crumbled |
| 6 |
|
Whole lamb chops |
INSTRUCTIONS
In a large bowl, whisk together 1 cup oil, 1 cup wine, rosemary, allspice
and bay leaf. Cover lamb with marinade and refrigerate overnight.
In a separate bowl, combine remaining oil and wine with garlic. Mix well
and pour over feta cheese. Marinate cheese overnight.
Broil chops 5-6 minutes per side. Just before second side is done, place a
small mound of cheese on each chop and return to broiler. Cook until cheese
melts.
Recipe by: Portland's Palate
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon
<jouet@mindspring.com> on Tue, 14 Jan 1997.
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