Grilled Marinated Lamb Chops with Charred Vegetables
Indulge in a delightful blend of succulent lamb chops infused with zesty apple and lime marinade, paired perfectly with smoky, grilled vegetables. This recipe is designed to elevate your outdoor dining experience, delivering a burst of fresh, aromatic flavors with every bite. Perfect for a summer gathering or a cozy family dinner, this dish celebrates the art of grilling with a touch of Mediterranean flair.
Category: Main Course
Serves: 4
Ingredients
For the Lamb Marinade
| Ingredient | Quantity |
|---|---|
| Carrè di agnello (Lamb Rack) | 2 |
| Apple juice | 1 cup |
| Lime juice | 4 tablespoons |
| Extra virgin olive oil | 4 tablespoons |
| Coriander seeds | 1 tablespoon |
| Garlic cloves, crushed | 3 |
| Fresh mint leaves, torn | 10 |
| Fine salt | 1 tablespoon |
| Black peppercorns, crushed | 1 teaspoon |
| White peppercorns, crushed | 1 teaspoon |
For the Grilled Vegetables
| Ingredient | Quantity |
|---|---|
| Belgian endive | 3 heads |
| Corn on the cob | 2 |
| Red Tropea onions, sliced | 2 |
| Parsley, chopped | 100 g |
| Extra virgin olive oil | 250 ml |
| Butter | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~540 kcal |
| Protein | 32 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugars | 10 g |
| Fat | 38 g |
| Saturated Fat | 10 g |
| Sodium | 780 mg |
Instructions
Step 1: Marinate the Lamb
-
Prepare the Marinade:
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- Add the coriander seeds, fine salt, and the mignonette (coarsely crushed black and white peppercorns).
- Mix the marinade well to blend all the flavors.
-
-
Marinate the Meat:
- Place the lamb racks into the bag, ensuring they are fully coated in the marinade.
- Seal the bag securely, removing as much air as possible.
- Refrigerate for at least 1 hour to allow the flavors to penetrate the meat. For a more intense flavor, marinate for up to 4 hours.
Step 2: Prepare the Grill
- Preheat the Grill:
- Heat your barbecue or grill to the highest temperature setting.
- Make sure the grates are clean and lightly oiled to prevent sticking.
Step 3: Prepare the Vegetables
-
Cut and Season:
- Slice the Belgian endive heads lengthwise.
- Cut the red Tropea onions into rings.
- Keep the corn on the cob whole for grilling.
-
Grill the Vegetables:
- Melt the butter and brush it lightly on the endive and onion slices.
- Place the vegetables on the hot grill.
- Grill at high heat for a few seconds on each side to maintain their structure while achieving the classic grill marks.
- Grill the corn on the cob until slightly charred, then remove and carefully cut the kernels off the cob.
Step 4: Make the Parsley Oil
-
Prepare the Oil:
- In a mortar, place the chopped parsley, including the stems, along with a pinch of coarse salt.
- Pound the mixture until you achieve a coarse paste.
- Gradually add the extra virgin olive oil while mixing continuously.
-
Strain and Set Aside:
- Once combined, strain the parsley oil to remove any large bits.
- Set aside for drizzling over the grilled lamb and vegetables.
Step 5: Grill the Lamb
-
Prepare the Meat:
- Remove the lamb racks from the marinade, pat them dry with paper towels to remove excess moisture.
- Lightly brush with a thin layer of neutral oil (e.g., sunflower oil) to promote even browning.
-
Grill the Lamb:
- Place the lamb racks on the high-heat section of the grill.
- Sear the lamb on all sides until a rich golden crust forms. This should take about 4-5 minutes per side, depending on the heat and thickness of the racks.
-
Rest and Finish Cooking:
- Once seared, remove the lamb from the grill and wrap tightly in triple layers of aluminum foil.
- Place the wrapped lamb back on the grill, away from direct heat, allowing it to cook indirectly for about 10-15 minutes for medium-rare doneness.
- Let the lamb rest for 5 minutes before carving.
Step 6: Serve and Garnish
-
Plate the Dish:
- Arrange the grilled vegetables on a serving platter.
- Slice the lamb racks into individual chops and place them elegantly around the vegetables.
- Drizzle the parsley oil over the lamb and vegetables for an aromatic finish.
-
Garnish:
- Garnish with a few fresh mint leaves for an added burst of freshness.
- Serve hot and enjoy the harmony of flavors!
Cooking Tips
- Mignonette: This is a blend of coarsely crushed black and white peppercorns. It adds a subtle, nuanced heat to the marinade.
- Resting the Lamb: Allowing the lamb to rest after grilling ensures that the juices are reabsorbed, keeping the meat tender and flavorful.
- Charred Vegetables: Grilling the vegetables at high heat maintains their crunch while imparting a delightful smoky flavor.
Pairing Suggestions
- Wine Pairing: Complement the bold flavors with a glass of full-bodied red wine, such as a Cabernet Sauvignon or a Syrah.
- Side Dishes: Serve with a side of roasted baby potatoes or a fresh green salad to balance the richness of the lamb.
Storage and Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Gently reheat in an oven at low temperature to maintain the tenderness of the lamb. Avoid microwaving to prevent drying out.
Variations and Substitutions
- Lamb Alternatives: You can substitute lamb racks with lamb chops or even chicken thighs for a different protein option.
- Marinade Variations: Experiment with different citrus juices such as orange or lemon for a unique twist.
- Herb Infusion: Swap out mint for rosemary or thyme to enhance the earthy flavors of the lamb.
Enjoy the vibrant flavors of these Grilled Marinated Lamb Chops with Charred Vegetables, and let your culinary adventure begin!
