Monday, July 7, 2008

Lamb chops with gremolata

Why not give steaks and chicken the night off and try something a little different?

Look for frozen lamb chops when they are on sale at the grocery store and stash a few in your freezer. Marinate the lamb in some lemon juice and olive oil only if you can do it in advance; otherwise go straight to the gremolata.

Gremolata is a traditional Italian accompaniment which typically contains garlic, parsley and grated lemon peel, some of the ingredients that I always keep on hand.

I like to serve this with a simple dish of orzo (rice-shaped pasta) that cooks fast. I boil 3 cups of chicken stock, add orzo and continue to simmer for about 10 minutes or until it is tender. Crumble in some goat cheese, a squeeze of lemon and it is a perfect duo with the lamb. A pre-washed package of mixed greens with your favourite bottled vinaigrette brings it all together in less than 20 minutes.

1 lemon, zest and juice
1 tsp chopped garlic
2 tbsp olive oil
1 tbsp finely chopped parsley
1 lb lamb loin chops

1. Combine lemon juice with garlic, olive oil and parsley in a small bowl. Set aside.
2. Season lamb with salt and pepper.
3. Pre-heat grill to high heat.
4. Cook chops for about 5 minutes per side or until medium-rare**. Cover with foil and let rest for 5 minutes. Serve sprinkled with gremolata.

* Lamb chops can vary in thickness. Most common supermarket thickness is 1 inch. For thicker chops, more grilling time will be necessary.
** Lamb will be medium-rare if you remove from the heat at 140 F and let rest to redistribute the internal juices.


Woman in a Window said...

Looks delicious but alas, I'm lazy for the new while my children are little and unappreciative of anything that doesn't, at least, look processed.

Miss Lisa said...

i just love lamb--usually I do mint and garlic. I'll try this one :)

Helen Wright said...

looks great!!! and very tasty!!!

David said...

this is tremendous. I love lamb and am looking for something to que up tonight


Betsy Mae said...

i love lamb and chops are my fav this time of year. i happen to have some in my freezer right now and might just make this for dinner sunday...yum