Grilled Rosemary and Garlic Lamb Chops? Goodness, let’s get spoiled again. I’m trying to transition into outdoor cooking, but the weather is not always cooperating. To add to that, I’m taking care of our bird, the other pet, who’s gotten really sick this week. I really thought we’d have a dead parrot two days ago, but things seem to be getting a bit better. Thank you so much to the Dewinton Pet Hospital – amazing care by people with big hearts! And a big resident tortoise in their yard!
Needless to say, grilling saved the day and good food warmed the soul. I bought a small rack of lamb and I made this for myself only. Pausing to eat and enjoy, even for a few minutes, is so very therapeutic. Eating off the bone, Neanderthal-style, can be good too 🙂 There were more than 3 chops (3 chops? Are you kidding me?), they had several more of their friends on a plate nearby, but the picture wouldn’t be nearly as stylin’ if I piled all of them on (I did later, tee-hee).
Oh, by the way, I’m still trying to get through that case of figs
The other sides are mashed sweet potatoes with roasted garlic, a Balsamic-Dijon sauce and my first garden greens (soooo goood!).
- 6 tablespoons olive oil
- Juice of ½ lemon
- 2 tablespoons minced fresh rosemary or 3 teaspoons dried
- 6 garlic cloves, minced
- ½ teaspoon ground black pepper
- 12 1-inch-thick loin lamb chops, fat trimmed
- Trim all but a thin later of fat from the rack. In a small bowl, combine the olive oil, lemon juice, rosemary, garlic and black pepper. Mix. Place the chops in a large Ziplock bag and pour in the marinade, close the bag and "massage" the rack to rub the marinade into both sides of the rack. Leave in the fridge for at least 2 hours, but preferably overnight.
- Ensure that you remove the chops from the fridge about 30 minutes prior to grilling so that they come to room temperature.
- Heat a grill pan over high heat until almost smoking, add the chops and sear on both sides, about 2 minutes each. If you have a side burner, you can sear in a skillet - that's what I did. Remove from the grill pan / skillet and place on the grill rack. Set the heat to medium and grill 4 minutes one side, then flip and 5 minutes on the other. Do not poke or press, LEAVE THEM ALONE! Turn off the gas and let them sit covered on the grill for about 3-5 minutes while you collect the sides for dinner.
- Sweet Potato Puree with Roasted Garlic
- Slice and steam a medium sweet potato until tender, place back in a pot. Meanwhile, set the oven to 400F and place an unpeeled head of garlic inside. Roast for 20 minutes, then remove from the oven and let cool slightly. Remove the cloves, they will fall out easily. Add a bit of milk (2%, but you can add cream if you feel decadent) to the pot, all the garlic cloves from the head of garlic and a bit of milk. Using an immersion blender, puree until smooth. Add liberal amounts of salt and pepper.
- Dijon-Balsamic Dressing
- Mix an equal amount of olive oil, thick balsamic vinegar and Dijon mustard. Add salt and pepper. Check sharpness - add more Dijon if needed, the flavor should be pronounced. Drizzle over the plate. Serve with fresh baby greens and figs :)