Lamb (French Cut, Loin, Chops, Bone-In or Boneless Leg)
by Jodi MacKinnon (QFG)
Lamb (French Cut, Loin, Chops, Bone-In or Boneless Leg)
Prep time
Prep Time
1 hr
Cook time
Cook Time
1 hr
Total time
Total 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:

  1. 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.

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Jodi MacKinnon (QFG) [MACJOD]

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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