Thursday, May 21, 2009

Daily Tip - It's all about the grill!

Here comes Memorial Day and many of us feel compelled to buy that first bag of charcoal and fire up the grill after months of cold, ice and snow. To that end...forget about the usual burgers, steaks, and chicken. What about lamb? Something different and delicious. Here is a super easy recipe that you can do on the outdoor or indoor grill.
These can be chops cut from a rack (then they really cook fast!) or the cute little chops that look like baby t-bones. Either way...YUM!

Grilled Lamb Riblets
4-6 large garlic cloves, crushed
2 tbsp fresh rosemary
2 tsp fresh thyme
Pinch of cayenne pepper
2 -3 tbsp Kosher salt
¼ cup olive oil
6 – 8 small loin lamb chops (these are the baby t-bone look a likes)

Place first 6 ingredients in food processor and process to a paste. Rub paste onto top and bottom of chops and refrigerate for 30 minutes to 1 hour. Allow to come to room temperature before grilling.

Spray grill with high heat nonstick cooking spray or rub with canola oil (or any other flavorless oil) using paper towels. Heat grill to medium high to high heat until very hot. If you're grilling outdoors, wait for the coals to be white/grey and you cannot hold your hand over them for more than a few seconds. Grill chops for 2 minutes per side for rare and 3 minutes per side for medium rare. Cover with aluminum foil and allow to rest for 5 – 10 minutes.

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