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Every Saturday, June 30 through
September 29 from 9 am to Noon - Rain OR Shine!
On the town green, Wilmot Flat (Next to the town offices,
Rt. 11 and Kearsarge Valley Road) |
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Lemon Herb Lamb Chops
INGREDIENTS:
1/4 cup olive or
vegetable oil
1 tablespoon lemon juice
1 garlic clove, minced
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon fresh basil OR dried basil
1/4 teaspoon fresh OR dried rosemary, crushed
1/4 teaspoon black pepper
2 (6 ounce) lamb loin chops
DIRECTIONS:
1. In a large
re-sealable plastic bag, combine the first eight
ingredients; add the chops. Seal bag and turn to
coat; refrigerate for at least 2 hours or overnight.
2. Drain and discard marinade. Broil lamb 3-4 in.
from the heat for 4-6 minutes on each side or until
meat reaches desired doneness (for medium-rare, a
meat thermometer should read 145 degrees F; medium,
160 degrees F; well-done, 170 degrees F).
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Design and maintenance courtesy of
Lori
A. Fogg, VOA
Copyright 2007, All Rights Reserved, L. Fogg
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