Noah's Delectable Lamb Chops

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.

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