Grilled lamb chops with mint peas – Twin Cities

Burgers and chicken are popular choices when it comes to cooking on the grill. Both are relatively inexpensive, can be dressed or dressed up with various toppings and sauces, and don’t require a lot of culinary prowess to get a great summer meal on the table.

Still, there are times when it’s nice to think outside the box and throw something a little more inspired on the grill. For those times when you’re willing to spend a little extra on the ingredients, you can try this marinated lamb chops recipe.

Lamb is pretty easy to grill on the grill – it only takes a few minutes on each side to get a nice sear – and if you take the time to marinate it (the longer the better), the end result will be so tasty and tender that even people who think they don’t like lamb will love it.

A long soak in a spicy jalapeño and garlic marinade gives the chops exactly the right amount of punch, with a minty finish. They’re served over a quick pea stir-fry with more mint and a squeeze of lemon.

Everything takes place in about 15 minutes, so it works just as well for a midweek meal as it does for a weekend barbecue. I used pork loin chops, which have a bit more meat (and are cheaper) than a chop.



For 4 people

Adapted from

For the chops:

  • 1 large jalapeño pepper
  • 1 clove of garlic
  • 1/2 cup fresh mint
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon of sugar
  • 1 tablespoon of red wine vinegar
  • 4 lamb loin chops, 3/4 inch thick (about 2 pounds, with fat tips cut off)

For the peas

  • 2 cups of fresh or frozen peas, thawed
  • 1 generous pinch of kosher salt and freshly ground black pepper
  • 1 pinch of sugar
  • Zest and juice 1 lemon
  • 1 small handful of coarsely chopped fresh mint
  • Lemon wedges, for serving

Make the marinade: In a food processor or blender, blend the jalapeño, garlic, mint, olive oil, salt, pepper, sugar and vinegar until smooth.

Place the lamb chops in a resealable plastic bag or glass container with about 1/4 cup of the marinade. Move it around.

Let stand overnight in the refrigerator if possible, or at least an hour at room temperature. If you refrigerate it, let it warm to room temperature on the kitchen counter for about 30 minutes before cooking.

Prepare the grill for medium heat.

Grill the lamb chops over medium heat for 7 to 10 minutes, turning them once halfway through cooking, or until the internal temperature reaches 130 degrees for medium cooking or 135 degrees for medium cooking.

Let lamb chops rest on a foil-lined plate for 5 minutes before serving.

If you prefer to cook on the stovetop, heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes.

Flip the chops and cook for another 3 minutes for medium rare and 3.5 minutes for medium.

While the lamb is resting, prepare the peas. Throw the peas in a sauté pan and season with salt, pepper and sugar.

Add the lemon zest and juice and cook over medium heat for 2-3 minutes, or until the peas are heated through. Garnish with mint.

Serve the lamb chops with hot peas, with lemon wedges.

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About Francis Harris

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