Happy Fathers Day all you dads out there.
It just so happens I have decided to have lamb chops for dinner tonight so when I saw this recipe I figured it was "meant". I don't have any cherry tomatoes so won't really be doing this same recipe.
Lamb Chops Scottadito With Charred Cherry Tomatoes
Rib chops can be pricey. This same preparation works well on lamb loin chops, too
4 garlic cloves, finely chopped
½ cup finely chopped rosemary
¼ cup olive oil, plus more for drizzling
12 lamb rib chops (about 2 ¼ pounds total)
Kosher salt, freshly ground pepper
1 lb cherry tomatoes, preferably on the vine
1. Combine garlic, rosemary, and ¼ cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about ¼" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.
2. Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.
3. Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.
4. Serve tomatoes alongside lamb.
Servings: 4
Author: Andrew Knowlton
Source: Bon Appétit
Have a great day
It just so happens I have decided to have lamb chops for dinner tonight so when I saw this recipe I figured it was "meant". I don't have any cherry tomatoes so won't really be doing this same recipe.
Lamb Chops Scottadito With Charred Cherry Tomatoes
Rib chops can be pricey. This same preparation works well on lamb loin chops, too
4 garlic cloves, finely chopped
½ cup finely chopped rosemary
¼ cup olive oil, plus more for drizzling
12 lamb rib chops (about 2 ¼ pounds total)
Kosher salt, freshly ground pepper
1 lb cherry tomatoes, preferably on the vine
1. Combine garlic, rosemary, and ¼ cup oil in a large bowl. Working one at a time, pound lamb chops between 2 sheets of plastic wrap to about ¼" thick; trim any excess fat. Season with salt and pepper and add to marinade; turn to coat. Cover and chill at least 2 hours and up to 1 day.
2. Prepare a grill for medium-high heat. Remove lamb chops from marinade and wipe off marinade. Grill lamb chops, turning often and moving around on grill as needed, until charred on both sides, about 3 minutes. Transfer to a platter.
3. Drizzle tomatoes with oil; season with salt and pepper. Grill in a grill basket or large cast-iron skillet until lightly charred and blistered, about 4 minutes.
4. Serve tomatoes alongside lamb.
Servings: 4
Author: Andrew Knowlton
Source: Bon Appétit
Have a great day
Not into lamb but this could be done with another meat I bet
ReplyDeleteI imagine so Birgit. I do so love lamb. However, I changed my mind this morning and decided to cook a pork Tenderloin
DeleteI have never seen loin chops. That being said, I would not care to pound my chops so thin. Of course, they would grill quickly.
ReplyDeleteLoin chops is what I buy Denise. I basically broil them as, of course, I don't have a barbecue.
DeleteI don't think I've had lamb since I was pre-kindergarten.
ReplyDeleteAnd I would hate to live without it JoJo. Probably my favourite meat but it is expensive in this part of the world.
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