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Grillinggoodeats.com: Lamb Recipes

Grilling Good Eats

by Mike Thayer

If you've never had lamb before, it's a MUST try!  Lamb is the go-to meat in much of the Mediterranean. It's used there like beef is here in the states to make sandwiches, casseroles, entrees and sides.  It's enjoyed as roasts, chops and you've probably heard of a 'Rack of Lamb' which is delicious!    The meat presents a whole different flavor profile and it's outstanding!  So if you're looking for something a little different to try, lamb is the ticket, no mint jelly required!

Meat Temp for Lamb:  To get a medium rare, grill lamb until the meat thermometer hits the 135 degree mark.   Remember to let the meat rest after pulling it from the grill!

Mike's Lamb Chops

A lamb chop from the grill is OH SO TASTY!  If you've never grilled lamb before this is the cut to grill that first time.  They are easy to do and do well and by serving lamb to dinner guests you'll look like a real grill pro.

Ingredients

  • 6-8 lamb chops
  • ½ cup white wine (use something you like to drink)
  • 1/4 cup olive oil
  • 1 Tablespoon Cookies Flavor Enhancer or your favorite rub
  • 1 Tablespoon minced onion
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried Rosemary

Directions
Whisk together the wine, olive oil, rub, garlic powder, minced onion and Rosemary. After placing the chops in a ziplock bag, pour the wine mixture over the chops and let those flavors marry, refrigerating for at least four hours. Grill over direct heat, lid off, to get that good sear and great looking grill marks, 3-5 minutes depending on the thickness of the chops. After you’ve got that great presentation side look, flip the chops over to the low heat side of the grill and cover. Grill for about another 15 minutes or until the meat thermometer hit’s the 135 degree mark (medium rare). In the grill set-up, cherry wood pellets add another layer of flavor. TIP: Trim some of the fat off the chops before marinating or rubbing and save it to create pan drippings. When you’re grilling, put those fat trimmings in a cast iron skillet over low heat and let them render to create the base for a sauce or gravy.

A quick pan sauce for chops…. Combine lamb fat drippings with a little flour, some black berries or blueberries - whatever kind of berry you might have on hand for that matter - and some balsamic vinegar. Salt and pepper to taste and you’ve made an excellent compliment to the chops!

For more great grilling recipes, beef, chicken, fish and more, go to www.grillinggoodeats.com

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