I’ve been on an “easy recipe” kick lately. Marinating and grilling is pretty much the epitome of stress-free and hands-off cooking. Rosemary and lamb are best friends, of course, and I switched the usual lemon juice you find in lamb marinades with balsamic vinegar for a really pleasant zing. Remember not to marinate the lamb for more than 2 hours, as it is a very tender type of meat and the vinegar can do damage to the tissue and taste if left longer. This lamb can be served with a elegant green beans and horseradish coconut cream for a more traditional meal, but it is also zingy and delicious with my cauliflower tabbouleh and marinated tomato salad!
Yield: 2 grilled lamb chops and marinade
Time: 5 minutes prep, 1.5 hours marinating, 10-20 minutes cooking
- 2 thick lamb shoulder or leg chops
- ¼ cup balsamic vinegar
- 2 cloves garlic, mashed
- 1 teaspoon avocado (or other compliant) oil
- 1 teaspoon rosemary
Combine all marinade ingredients and pour/rub onto chops. Seal in a plastic bag and marinate for at least an hour, or up to two.
Pull chops out and place on a plate for about half an hour to bring to room temperature. Meanwhile heat a grill pan (or preferably a cast iron grill skillet) on high heat. Put a touch of oil in the pan if necessary.
Put chops into heat when ready and grill for about four minutes a side (for medium). Take chops off the direct heat. For thicker cuts of lamb like leg chops, place into indirect heat for another ten minutes to make sure the center comes to 135-150f. Allow chops to rest for five minutes before service.