After working all day, firing up the grill and sipping a glass of wine while I prep dinner ingredients is my idea of relaxation. For this recipe, a simple cumin spice rub flavors the lamb chops, and a whirl of the food processor produces a garlic-and-cilantro-infused sauce worthy of company. Round out the menu with Eggplant with Herbes de Provence (page 148 of the book) and a simple mesclun salad.
Prepare a hot fire in a charcoal grill or preheat a gas grill on high.
Remove the chops from the refrigerator 20 to 30 minutes before grilling and place them on a large, rimmed baking sheet. Rub the lamb chops on both sides with olive oil. In a small bowl, stir together the cumin, salt, and pepper. Generously season the chops on both sides with the cumin mixture.
Oil the grill grate. Place the chops directly over the hot fire. Grill the chops on one side, 3 minutes for rare or 4 minutes for medium-rare. Turn and cook for 3 minutes more, or until an instant-read thermometer registers 120°F for rare or 130° to 135°F for medium-rare.
Remove the chops from the grill and let rest for 5 minutes. Arrange 2 chops on each warmed dinner plate and spoon some of the sauce over the top. Place the rest of the sauce in a bowl for passing. Serve immediately.
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This page created August 2008
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