• Prep Time
    4 hours
  • Cook Time
    Less than 10 minutes
  • Serving
  • View

From 1964 to 1972, Samantha Stevens (played by Elizabeth Montgomery) was a charming t.v. witch who loved a very mortal man.  Her husband, played by **** York and later **** Sargent, struggled with the knowledge that his wife had magical powers.  His meddling mother-in-law Endora (played by Agnes Moorehead) was also a source of conflict.  Of course, at the end of every episode, love conquered all.  Bewitched was a t.v. show that my sister and I watched every week without fail, and I’m sure my sense of style and fashion was shaped in part by Endora’s sartorial splendor.  Her hair was red, her chiffon caftan purple and green. She was brash and elegant, saucy and fiercely protective of her daughter.  She barely tolerated her bon vivant husband, harassed her hapless son-in-law relentlessly, and adored her grandchildren. I loved Endora.  I was watching an old re-run of Bewitched while I mixed the marinade for these chops and I thought it was fitting to name the recipe after Endora.  These chops are perfect… not too gamey and not too sweet but full of flavor.  Magical.  They made me happy.


Lamb chops & Marinade


    The chops are sweet and minty with that underlying oh-so-slightly gamey taste that lamb-lovers love. The Bearnaise adds a tangy tarragon accent and the little drops of hot sauce warm it all up. These are delicious!

    Step 1

    Mix the marinade ingredients in a measuring cup, then pour in a plastic bag. Add the chops. Marinate in the frig for 3 hours, turning at least once. Bring to room temp before grilling.

    Step 2

    Build a fire in your Big Green Egg. A charcoal fire at 525 degrees is perfect.

    Step 3

    Grill 3 minutes on each side, then cover with foil and let rest for 5 minutes. Grill to medium rare to rare because the chops will cook a little more while they rest.

    Step 4

    Serve with Bearnaise sauce dotted with hot sauce.

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