If elegant is what you’re after, then lamb chops are the way to go. They make any dinner or occasion a fancy affair.
But that doesn’t mean lamb chops are hard to prepare or should be saved for special occasions. Actually, lamb chops cook quickly and are perfect for grilling.
Two types of lamb chops are available: rib and loin. If you’re looking for the showstopper with the long bone, then buy rib chops. The loin chop is a tiny T-bone steak containing meat from the tenderloin and the short loin.
Another pro tip: Be sure to let the lamb rest after it’s grilled. If it’s sliced too soon, the juices will be lost, drying out the meat.
My favorite side dishes with lamb are mashed potatoes and a simple salad. These sides are super easy to make and complement the flavors of the rich lamb.
INGREDIENTS
- 1 tablespoon extra-virgin olive oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 cup blueberries
- ¼ cup ketchup
- 3 tablespoons sherry vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh rosemary, minced
- 1 teaspoon hot chili sauce
- ¼ teaspoon sea salt
- 8 lamb rib or loin chops, trimmed and seasoned with sea salt and freshly ground black pepper
DIRECTIONS
Make the sauce: In a small saucepan, heat olive oil over medium heat. Add onion and garlic; stir for 2 minutes until soft. Stir in remaining sauce ingredients. Bring to a boil, reduce heat and simmer uncovered for about 10 minutes or until desired consistency.
Make the lamb: Preheat grill or grill pan over medium-high heat. When the cooking surface is hot, reduce the heat to medium and coat the surface with nonstick spray.
Brush lamb chops with sauce on one side and then grill in batches of four chops, glazed side down, 8 to 10 minutes per side for medium-rare finish. Glaze and grill the other side. Let chops rest 5 minutes before serving.
Serve with remaining sauce.
Find more recipes like this one in LaDonna’s cookbook entitled My Tiny Alaskan Oven, available at Amazon, Barnes & Noble and Fine Edge.
