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Lamb (French Cut, Loin, Chops, Bone-In or Boneless Leg)
by Jodi MacKinnon (QFG)
Prep Time
1 hrCook Time
1 hrTotal Time
2 hrs- Course:
- Cuisine:
- Servings: People
- Calories: 0
Ingredients:
- Extra Virgin Olive Oil
- Lamb (French Cut, Loin, Chops, Bone-In or Boneless Leg)
- Herbs (i.e. Basil, Thyme or Rosemary) (fresh chopped)
- David’s Special Steak Rub
Instructions:
- Drizzle small amount of extra virgin olive oil over the lamb. In a bowl sprinkle David’s Special Steak Rub and toss. Sprinkle some fresh chopped herbs (i.e. basil, thyme or rosemary) over the chops. Leave meat in the fridge for 1 hour, to marinade, before placing on barbeque. I always recommend at a medium flame.
About Jodi MacKinnon (QFG)
Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.
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