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Lamb. lamb, lamb and more lamb

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  • Lamb. lamb, lamb and more lamb

    Found this one in a wine newsletter. Mmmmmm..

    MAKES 12 TO 18 CHOPS

    Souvlaki Marinade:
    1 cup extra-virgin olive oil
    3 cloves garlic, smashed & chopped
    3 to 4 sprigs thyme
    1 fresh bay leaf or 2 dried leaves
    2 sprigs rosemary
    2 shallots, sliced
    Kosher salt & cracked black pepper

    12 to 18 lamb rib chops, French-trimmed, patted dry with paper towels
    Kosher salt & cracked black pepper

    Roasted Lemon Puree (optional, but you can find the recipe here)
    2 lemons
    Extra-virgin olive oil
    1 Tbs dry Greek oregano

    Marinate the chops in the Souvlaki Marinade, refrigerated, for 24 hours.

    Preheat a charcoal or gas grill, or ridged cast-iron grill pan, until hot. Lift the chops from the marinade, letting all of it drain away. Season liberally with kosher salt & pepper. Grill the chops until firm & char-marked, about 1 1/2 minutes on each side, depending on their thickness & how you like the meat done. Rest the meat for a minute or two. Paint the chops with Roasted Lemon Puree (optional) & arrange on serving platter. Squeeze fresh lemons over the top, drizzle with extra-virgin olive oil, & finish with a sprinkle of oregano.

  • #2
    The version the above version seems to have been swiped from...

    Grilled Lamb Chops with Roasted Meyer Lemon Puree | Loulies

    Grilled Lamb Chops with Roasted Meyer Lemon Puree

    Inspired by How to Roast a Lamb: New Greek Classic Cooking.

    Serves 6

    12 thin lamb chops, not thick (if the chops are thick, have the butcher cut them in half - this is what we had to do)
    about 2 c. good olive oil
    3 cloves garlic
    1 bay leaf
    2-3 sprigs fresh thyme
    1 shallot, minced
    6 Meyer lemons
    1 Tbls. dijon mustard

    Rub chops with one clove of garlic. Place chops in a bowl and coat with 1/2 - 3/4 c. olive oil (enough to coat), bay leaf, fresh thyme and chopped shallot for a couple of hours. Or, if you made the garlic confit, simply coat chops with this pantry staple. Be sure to pull the meat out of the refrigerator about 30 minutes before grilling so they are not so chilled.

    To make the lemon puree, preheat oven to 325 degrees. Roll lemons in foil (like you would a baked potato) and make a tight seal. On a baking sheet, make several mounds of salt and place lemons on top. This may seem strange and unnecessary, however it is something you must do to protect the skin from burning (see picture). Roast until lemons feel soft and squishy about 2 hours. Unwrap and let cool. Open the lemons over a bowl and remove seeds, saving any juice that drips. Combine the lemons, peel, flesh and any juices with mustard and 2 cloves of crushed garlic in a food processor. Process until smooth. Add 1 c. olive oil and process again. Season with salt and pepper. Note: If the mixture seems too thick, add some fresh lemon juice to the puree.

    Grill meat and then brush with lemon puree. Let rest for about 10 minutes. Serve with extra lemon puree on the side. To keep things simple: roasted potatoes and sauteed spinach go well with this dish.


    • #3
      Looks good!


      • #4
        Easter is the season for lamb (at least in Denmark - I don't know about other places?), so I might suggest this for my mum!