Noah’s Delectable Lamb Chops
We first tasted this delectable, succulent lamb at my niece’s (Dori Jacob) house for a big family gathering. Her husband, Noah Jacob, is a chef and owner of Comestible Catering and Fine Dining and about to start a new venture in the Portland, Oregon area called Jacob & Sons, a kind of Jewish/Israeli version of Boston Market. Noah always has tasty recipes and he’s willing to share them, which is wonderful! My family and I raved and raved about how delicious this lamb was and Noah sent over the recipe! He says it is actually his grandma Florence’s recipe, and she used to make it for his special birthday dinners when he was a child. I am willing to bet that she has some other incredible dishes we have yet to discover! This one calls for marinating the lamb for several hours or overnight in a ginger, soy, and herb sauce, and then roasting the lamb racks in the oven. Because we often use our outdoor grill instead of the oven inside, we generally cook this indirectly on the barbecue and it comes out just as tasty and tender.
- 3 racks of lamb 7-8 ribs each
- 1 cup canola oil I used ½ cup
- 1/2 cup soy sauce
- 1 bunch fresh marjoram chopped fine
- 1 tablespoon fresh rosemary chopped
- 5 crushed bay leaves
- 5 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 1 teaspoon garlic salt I used fresh garlic
- 1 teaspoon black pepper
- Mix all ingredients well.Poke holes in the lamb racks with a paring knife or fork.Marinate lamb for 12-24 hours and up to 2 days.Roast at 450 F (500 F on barbecue indirect) for 15-20 minutes or until desired doneness.Cut into lollipops and continue to cook if needed for the desired doneness.Serve hot with a side of roasted or mashed potatoes and a lovely summer salad.