The trick is to smoke the meat and not make the meat smoke
GRILLED LAMB CHOPS WITH HERBS
Date:October 09, 2010 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Grilled Lamb Chops w/ Herbs
Fresh basil, thyme, rosemary, oregano & marjoram get chopped to make the marinade.
The fresh herbs from Herb’s de Provence have been chopped & are ready to be mixed with olive oil to make the marinade
The finished marinade
Two racks of Icelandic lamb ware cut up to make 16 rib chops
The lamb has been covered with the marinade & it is off to the fridge for 6 hours
The honey-mustard vinaigrette used Dijon mustard, white vinegar, honey, salt, pepper & EVOO
The finished honey-mustard vinaigrette is finished and it is time to go grill the chops
The long foil packs are the Grilled Potato Packets which are just about done as the chops have just gone on the grill
The lamb is a quick cook on high direct heat - 3 minutes per side. The smell of the lamb & fresh herbs cooking was amazing
The lamb is placed on a bed of baby spinach & topped with the honey mustard vinaigrette sauce
The lamb was served with a fresh salad, & the seasoned potatoes from the grilled potato packet
The lamb was cooked to medium rare and was tender & flavorful
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This Bobby Flay recipe uses both a French influenced marinade and sauce to help give the lamb some flavor. The marinade consisted of the fresh herbs from Herb’s de Provence and olive oil. The chops marinaded for about 6 hours. When they come out of the marinade they are seasoned with salt & pepper. While the grill is heating to high, a honey-mustard vinaigrette sauce is made. After the quick cook for the lamb, it is served on a bed of baby spinach and topped with the honey-mustard vinaigrette. To accompany this meal I made a Grilled Potato Packet. This was a flavorful way to make lamb that just about anyone will enjoy.