California Central Coast Recipes

Grilled Lamb Chops Romantic Table Style

©2017 TheRomanticTable.com
This is how we do simple Lamb chops Romantic Table Style (Spring's best red meat!) We like to also use our own homemade Mint Pesto - much more interesting and flavorful than the traditional mint jelly.

The trick to turning out delicious, tender lamb is simply keep it simple, using a marinade of fresh rosemary, garlic, extra-virgin olive oil and freshly-cracked black pepper.

The mint pesto, the recipe is elsewhere on our website. It uses a combination of fresh mint and Italian parsley, with fresh walnuts, garlic, olive oil and a little salt and pepper. At most this takes about ten minutes to make up. And it really has a dimension of good accent flavors for that fantastic lamb.


www.theromantictable.com ©2017, Grilled Lamb Chops Romantic Table Style
Preparation time: 5 minutes
Cooking time: 10 minutes
MAKES 2 SERVINGS.
re-calculate ingredients for:



Ingredients.

4 Lamb loin chops
1 Tablespoons Chopped Fresh Rosemary
1 Tablespoons Chopped Garlic
1/4 Cup Extra virgin Olive oil
Several grinds Black Pepper


Preparation Directions.

1 Mix the spices and and olive oil together.

2 Place the olive oil mixture and lamb chops in a sealable plastic bag. Invert several times to coat the lamb chops well, then refrigerate for a few hours or more. Occasionally invert the bag while marinating. Before grilling, set the lamb chops and bag out to bring to room temperature.

3 For medium rare chops (recommended!) grill first side over medium-high heat for 3 to 4 minutes, rotating 90degs once midway. Flip the chops and grill for another 3 to 4 minutes to finish. Remove from the grill, cover and let rest for a few minutes.

4 Serve with our Mint Pesto Romantic Table Style on the side.


Wine and Food Pairing and Serving Suggestions.

Serve with a young Syrah or a Cote du Rhone style wine (Syrah - Grenache blend) at cool cellar temperature 58-60F.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max