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PFI: grilled lamb
PFI: Grilled Lamb

Grilled lamb chops are a particular favorite at the Plain Food Institute.  Marinated, not overcooked, and served with a little lemon and salt...they've achieved the status of what is technically known in the industry as a "treat that can't be beat."

Here's what you"ll need:  lamb chops, olive oil, soy and pepper sauce.  These are blade lamb chops...half the price of regular lamb chops and if cooked right, taste about the same.



Begin the marinade with olive oil.



Add the soy sauce.



And, the pepper sauce.



You guessed it, mix together.



Dip each piece in the marinade.



Let stand awhile, until you're ready to grill.



Grill over a hot flame.



Each time you turn them, dribble on a little of the marinade.  And, please, don't overcook.



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