Wednesday, April 16, 2014

Grilled Lamb Chops

We decided to make Greek Food and wanted Lamb Chops to go along with the Spanikopita hubby was making.  We looked around and found this recipe on the Food Network website and decided to use it. 
The only changes we made were to top the grilled chops with Mint Jelly after they cooked, it melted and added a wonderful taste along with the rosemary and garlic, YUM.  These were the best Lamb Chops we have ever had.

  • 2 large garlic cloves, crushed
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • Pinch cayenne pepper
  • Coarse sea salt
  • 2 tablespoons extra-virgin olive oil
  • 6 lamb chops, about 3/4-inch thick
  • Mint Jelly

  • In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.

    Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

    Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

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