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Lamb (French Cut, Loin, Chops, Bone-In or Boneless Leg)

August 19, 2020 by Jodi MacKinnon (QFG) Leave a Comment
Lamb (French Cut, Loin, Chops, Bone-In or Boneless Leg)
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hrs

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.


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.