This is before I started posting on the blog so I don’t have any pictures but this simple pre-marinated recipe is delicious. The lamb is juicy and the summer salad is a perfect touch to balance the meatier lamb, with a touch of tzaziki sauce for flavor. Enjoy with a glass of red!
Lamb Chops with Summer Salad
adapted from Food Network
** pre-marinated from the day before and steep in the fridge**
3 medium cloves garlic, minced
3 tablespoons fresh rosemary, chopped
1/3 cup chopped parsley (about 1/2 bunch)
2 tablespoons dijon mustard
1/3 cup olive oil
1/2 teaspoon pepper
2 racks of lamb, each cut into 6 chops
1 lemon, squeezed for juice
coarse sea salt
Tzaziki (as a side)
1 large zucchini, cut in half and then lengthwise into 1/4 inch strips
1 bunch asparagus, stringy ends peeled
1/2 red onion, sliced very thinly and soaked in cold water
For the lamb:
Combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Smother sauce all over the lamb chop and let marinate for at least on hour, or marinate overnight.
Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking. Remove from heat and let rest for 5 minutes.
For the salad:
Bring a large pot of salted water to a rolling boil. Cut asparagus into about half or thirds (about the same lengths as the zucchini). Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute. Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
Drain and transfer to medium mixing bowl. Add the drained sliced red onion, olive oil and salt to taste. Throw it back in the fridge if the lamb is not done yet.