Rosemary, Garlic and Black Pepper-Grilled Lamb Chops
Local, pastured lamb is marinated overnight in olive oil, fresh rosemary, garlic and black pepper, then grilled to medium-rare over a smoky wood fire. Served with crimini mushroom wild rice and grilled yellow tomatoes..
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Lay lamb chops in a glass dish and cover with fresh rosemary, garlic, black pepper and olive oil. Cover and refrigerate 24 hours, turning once. Allow to come to room temperature before grilling over a hot, smoky wood fire until just medium rare. Transfer to a cutting board and allow to stand 5 minutes before serving (they will continue to cook a little). Lightly oil tomatoes and grill until the first split appears.
To prepare wild rice, soak dried crimini mushrooms in hot chicken or vegetable stock for 30 minutes. Transfer mushrooms to a side dish to drain and use the soaking liquid to cook the rice until just tender, about 45-60 minutes. Melt butter over medium-high heat until shimmering, then sauté until golden brown. Stir into rice and serve hot.
Jenn AKA The Leftover Queen said,
April 5, 2010 at 9:27 am
That looks mighty scrumptious!
Ren said,
April 5, 2010 at 11:27 pm
Thank, Jenn!
SLY said,
April 5, 2010 at 12:09 pm
Holy Crap. I just want to gobble it down. I’m working on being a vegetarian and you are making it VERY HARD!
Ren said,
April 5, 2010 at 11:25 pm
Far be it from me.. :)
Ed Schenk said,
April 7, 2010 at 2:21 pm
I like your approach to lamb. Mine is similar but I like to grill the whole rack.
Ren said,
April 8, 2010 at 12:02 am
Me too, when I have a rack on hand! Arm-loads of rosemary, lots of wood smoke..