Grilled Rosemary Lamb Chops

Don’t let the name intimidate you. Lamb is actually quite easy to make aboard. It’s best served rare, so anticipate a quick cook time, and it can be prepared outside. There are only five ingredients and cook time is five minutes or less.

These Grilled Rosemary Lamb Chops will have your guests asking for more!

Ingredients:

1 tsp. each dried oregano and thyme
1 tsp. pepper
2 tsp. garlic salt
2 Tbsp. olive oil
8 loin lamb chops (1-1½” thick)

Directions:

Preheat grill. Mix herbs, pepper, and garlic salt. Spread oil on both sides of chops and press into herb mixture, coating both sides. Place on grill and cook 4-5 minutes per side or as desired. Serve with Lemon Potatoes recipe below.

Garlic Lemon Potatoes

These zesty potatoes make the perfect accompaniment to the Grilled Rosemary Lamb Chops.

Ingredients:

¼ cup olive oil
½ tsp. dried oregano
2 garlic cloves, minced
(or ½ tsp. garlic powder)
2-3 Tbsp. lemon juice
¼ cup chicken broth
1 tsp. each salt and pepper
4 cups new potatoes cut bite-sized

Directions:

Preheat oven to 400°F. Combine oil, herbs, garlic, lemon juice, and broth in a large bowl. Add potatoes and toss them gently until they’re well coated. Place potatoes in a single layer on a sheet pan. Drizzle remaining marinade over the top. Bake for 1 hour, turning
the potatoes halfway through to prevent them from sticking and to brown evenly. Once cooked, season with more salt, pepper, and lemon juice, if desired.

Recipe from Lori Ross, Southern Boating, April 2019

More Greek Recipes:

Greek Salad Hummus Dip

Mykonos Lemonade

Grilled Rosemary Lamb Chops

Crustless Spinach Pie

Greek Honey Cake

Honey Herb Lamb Chops

Is spring fever running rampant on board? Enjoy this light, simple dinner evocative of warmer weather. Recipes serve 4.

Honey Herb Lamb Chops
¾ cup honey
2 sprigs thyme or 1 tsp. dried thyme
¼ tsp. each salt and pepper
1 Tbsp. garlic powder
1 tsp. each parsley, chives and tarragon
¼ tsp. each salt and pepper
8 lamb chops

In a microwaveable cup, combine the honey, thyme, and salt and pepper; warm in
microwave to infuse honey with thyme about 15-20 seconds. Set aside. Preheat a grill or pan to high heat.

Combine the garlic powder and herbs in a bowl. Season the lamb with salt and pepper, and rub with the spices. Place the chops on the hot grill or pan, and let them cook for scarcely a minute or until the fat chars a bit, then turn and cook the other side for 2 minutes.

Adjust the temperature to medium-low, and cook chops another 3-5 minutes on each side or until medium rare. To serve, arrange lamb chops around the
salad, then drizzle the warm thyme honey over the chops and salad.

By Lori Ross, Southern Boating March 2018

More Spring Recipes:

Baby Lettuce Salad

Strawberries with Lime Cream

Sweet Peas with Onions

St. Patrick’s Day Recipes

The luckiest day of the year is almost upon us! If you happen to be cruising the warm waters this St. Patrick’s Day, you’ll need to get in the spirit with some Irish-inspired fare! For a quick and easy-to-make St. Patrick’s Day Recipes, consider the following menu. Serve along Kale Caesar and green beer!

Guinness-Glazed Lamb Chops

8 oz. Guinness or other dark beer
1/4 cup sugar
1Ž4 tsp. each black pepper and salt
1/4 tsp. ground coriander or cumin or nutmeg (optional)
8 lamb chops

Bring beer, sugar, and spices to a boil, stirring until sugar is dissolved, then reduce heat and simmer until glaze is thickened, syrupy and reduced to about 1/4 cup 10-15 minutes. Pat chops dry and sprinkle with a few pinches of salt and pepper, brush both sides of chops with glaze. Grill or broil about 3 minutes per side for medium rare or to preferred level of doneness. Serve with leftover syrup on the side or mint jelly.

Glazed Carrots

1lb. carrots cut into 2 inch lengths
1 tbsp. butter
1 tbsp. orange marmalade or other preserve (apricot jam, apple jelly)
1 tbsp. honey
a pinch each of dried rosemary and thyme
salt and freshly ground pepper to taste

In a medium saucepan, cook the carrots in salted boiling water for about 10 minutes or until tender. Drain and return to saucepan. Combine the butter, marmalade, and honey. Cook for 3 minutes or until melted and smooth. Stir in the rosemary and thyme and then stir into the carrots. Season with salt and pepper and heat through.

Irish Coffee

1 cup freshly brewed hot coffee
1 tablespoon brown sugar
1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
Heavy cream, slightly whipped

Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.