When a dear friend calls and says, ‘Would you cook for me? I really feel like lamb. I’ll even pick up the lamb.’ How can you say no?
The original plan was for rack of lamb, but we finally had a day with a break in the heat. The grill and eating outside was really the way to go. Change plans. Racks out. Chops in. Good thing I really am an adaptable gal.
Now comes the agonizing part … at least for me … marinade. I needed a theme for the meal, at least a direction. I mean, how can you decide what to serve with all of this without picking a marinade flavor profile. Everything else has to follow suit.
Pouring through the books on my bookshelves, I came across Ina Garten’s recipe for lamb kabobs in the Barefoot Contessa at Home. The recipe had a decidedly Mediterranean slant, Greek even, so it was off to the races!
I modified the recipe from kabobs to chops and it was fabulous … if I do say so myself!
- 16 loin lamb chops
- 2 T minced garlic
- 2 T minced fresh rosemary leaves
- 4 t minced fresh thyme leaves
- 1/2 C mild olive oil
- 1/2 C dry red wine
- 4 T red wine vinegar
- 1 t Kosher salt
NOTE: Use whatever amount of lamb chops you’d like. This fed 3 hungry people with leftovers! I would think 2 or 3 chops per person … they’re so tiny!
Place the chops in a glass dish – I used a 9×11 Pyrex. Season the chops with salt and pepper. Whisk together the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Pour over the chops. Cover with saran wrap and let marinate for a few hours or over night.
You can either – heat a charcoal grill with coals and spread the coals in 1 tight layer on the grill. Or use a gas BBQ. Whichever way you go, make sure not to over cook these little beauties. They go from almost done to over done in seconds.
I served this with hummus and pita chips to start, lemony potatoes, fatoush salad and tzatziki. YUM! The rest of the recipes to follow!