Always on the lookout for new ways to prepare lamb, I found several that use lemon, a few that use lime, but not many that used both. I decided to take from many of these and combine a bit from this one, a bit from that one, to make something new.

This lemon lime recipe for lamb has a different taste. It is very similar to some of the lemon based lamb recipes but with the fresh cleanliness of lime. I have used it for both lamb chops (loin) and for shoulder chops. It was an instant hit here with the family.

The marinade:

• 8 cloves of garlic, minced (it seems like a lot, but in the end the flavor is remote).
• 1 large lemon.
• 1 lime.
• 1/2 sprig of rosemary, stem removed, lightly chopped.
• 1/4 teaspoon of fresh ground pepper.
• 2 tablespoons of mint, chopped.
• 1/3 cup of extra virgin olive oil.

Add the juice of the lemon and lime to a small bowl. Mix in the rest of the ingredients. In a large plastic resealable bag, add your lamb chops. Pour the marinade over the chops.

BEFORE you put it all back in the refrigerator, let it marinate for a half an hour at room temperature turning once. You can marinade up to 24 hours, turning the meat on occasion.

Remove from marinade and discard marinade. Grill or broil the lamb chops at high heat so as to sear the meat until done (medium rare).