Monday, May 2, 2011

Grilled Lamb Chops with Roast Tomato, Green Beans, New Potatoes and Herb Salad

This is so delicious. The secret is the fresh herbs and vegetables

Jamie Zlotky and I made this together tonight and as cooks, even we were amazed at how wonderful it was.

For the Herb Salad:
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh coriander/cilantro
1/4 cup finely chopped fresh mint leaves
Juice of one lemon
Extra Virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Roasted Tomato, Green Beans and Potatoes:
4 medium new potatoes - we used tiny new potatoes.  Fingerlings would be delicious as well
1/2 lb (1/4 kg) fresh green beans or haricot verts
4 cloves garlic, thinly sliced

4 shallots (the bulb kind - not spring onions or scallions), thinly sliced

Extra virgin olive oil
1 container of cherry or grape sized tomatoes - we used multi-coloured heritage tomatoes
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
1 teaspoon fresh chopped oregano
Juice of one lemon

For the Lamb Chops:
2 racks of lamb (16 rib chops) frenched and separated into 16 individual chops

1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tsp freshly chopped thyme

To make the Salad:
Lightly toss all ingredients together and set aside.  Do not worry if it seems a bit 'lemony' as the herbs will balance it out as it stands.  Add olive oil until it is of a thick salad dressing consistency

Light the grill and set to medium heat

To make the Vegetables:
Slice the potatoes into thirds or if using fingerlings, leave whole.  Remove tips of green beans and snap in half.  Place in a large pot and add water just to cover.  Bring to a low boil and set a timer to 5 minutes exactly.  When the timer goes off, drain potatoes and green beans in a colander.  In a large saucepan, add olive oil and place over medium flame.  Add shallots and garlic and cook 3-minutes, being careful that the garlic does not burn.  Add tiny tomatoes, green beans and potatoes, salt, pepper, oregano and the juice of one lemon.  Gently stir to mix and set on back of stove, covered lightly.

To make the Lamb Chops:
French the rib bones on the chops or have your butcher do this for you.  Sprinkle both sides of each with salt, pepper, and thyme.  Grill over medium flame for 2 minutes on each side.

To Plate:
Place one quarter of the warmed vegetables in the centre of each plate and arrange 4 lamb chops, with the frenched bones all facing inward, on top of the vegetables.  Drizzle each plate liberally with the herb salad.

Serves 4


K (F)

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