08 September 2010

Marinated and Grilled Lambchops ...


Basic grilling on a hot evening ... a practice that keeps one sane when it seems the heat will never break, the meal must be made, and the cook says, "Let's keep it simple.".




Couscous cooks fast and with no real tending. The main effort here is doing the chop-chop and quick saute of the additions  - in this case, onions, sweet red pepper, pinenuts, and flat leaf parsley.



 Marinating the meat earlier in the day spreads out the time in the kitchen and decreases the 'sweat factor'. Turning a grill on outside keeps the kitchen and the rest of the house bearable. The results are really good ...an excellent meal and a less than grumpy cook that is eternally thankful for automated dishwashers.

Grilled Lamb Chops - printer friendly

Marinated and Grilled Lambchops

Serves 2:

Ingredients:

4 - 5 small lambchops,  bone-in
1/2 c. red wine ( I used a zinfandel)
1/2 c. olive oil
2 cloves garlic, minced
2 tsp. rosemary leaves, chopped
1 tsp. thyme leaves, chopped
1/2 tsp. each kosher salt and black pepper

Rinse and pat dry the meat. Place the marinade ingredients in a glass pan just big enough to hold the meat and whisk well with a fork.

Add the chops, and poke them on both sides with a fork. Turn them every so often during the day and keep them covered and refrigerated during the marinating process.

Pre- heat the grill to high setting.

When the rest of the meal is ready to plate, place the chops on the grill, turn the heat down to medium and close it right up. Time the chops 3 - 4 minutes per side for chops that are cut 3/4-inch thick. 

Turn them once and leave them alone for the times per side. Pay attention here ... the lamb is at its best when it is medium-rare.

Slice into the middle of one, if you're uncertain. When the chops have reached the perfect state, serve them immediately.

Plate them on a bed of couscous and serve with a simple green salad on the side.

Easy does it !




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