(Editor”™s note: Eastern Orthodox Easter is Sunday, April 16. Chef David Cingari of the 12 Cingari Family Shoprites in Connecticut has sent us this seasonal recipe: )
Ingredients:
4 double-cut lamb chops
Zest of 1 lemon
1 tablespoon lemon juice
3 cloves garlic, minced
1 teaspoon olive oil
”¯Instructions:
Combine lemon zest, lemon juice, garlic and olive oil for marinade. Toss with lamb chops and let sit for 30 minutes to an hour.
Preheat grill to as high as possible for a good sear.”¯Place chops on grill and leave for 2 minutes. Flip and sear other side for same.
Move chops to a cooler part of the grill or into a 325-degree oven and cook desired temperature. (Medium rare is 135 degrees internal temperature; medium, 140 degrees; and medium well, 145 degrees.) Serve and enjoy. ”“ edited by Georgette Gouveia
