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February 25, 2013

Rosemary & Olive Lamb

Lamb Chops! I absolutely love them {but for the life of me, I can not make them in a pan on the stove plate and get the chops to taste good}.

We normally, well, almost always, include Lamb Chops when we have a braai {BBQ} which is like a "staple" kind of cooking in South-Africa. And, oh yes! that little piece of fat on the edge ... don't ever cut mine off, that is one indulgence I would never let go {high blood cholesterol and all!}.

Anyway, I am drifting again ... these Lamb Chops are marinated for 30 minutes and then baked in the oven - they are so tender, juicy and full of taste when done.

Rosemary & Olive Lamb

{serves 4 - 6}

2 TB Olive Oil
1/2 cup Dry White Wine
1 Lemon, juice and finely grated rind
1TB Dried Rosemary
3TB Black Olives, pitted and chopped
Salt & Freshly Ground Black Pepper, to taste

8 - 10 Lamb Rib Chops

1.) Pre-heat your oven {when the Lamb Chops have almost done marinating} to 200 deg C (400 deg F) - spray an oven dish with Spray 'N Cook..
2.) Mix together all the ingredients except the Lamb Chops - place the meat in a single layer in a marinating bowl - pour the mixture over, cover with lid and let stand for at least 30 minutes {turn the container a couple of times}.

3.) After marinating, transfer the meat to the prepared oven dish - pour over the marinade - bake 15 minutes and then lower the oven temperature to 180 deg C (350 deg F) - bake a further 30 - 45 minutes, depending on how crispy you prefer {I turned the meat twice during baking}.

Serve with vegetables or as preferred.

Hope you enjoy!


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  1. Mmm I love my lamb, nothing better than lamb and rosemary but I haven't tried it with olives sounds delicious!

  2. Oh my goodness Linda, I can almost taste this awesome recipe, what a great meal! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Congratulations!
    Your recipe is featured on Full Plate Thursday and Whats For Dinner Next Week, this week. Enjoy your new Red Plate and have a great weekend.
    Come Back Soon!
    Miz Helen


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