4/1/2013 11:14:30 AM
Grilled lamb chops last night. Just about didn't want to brush teeth as the taste was so good.
btw, Tiger Town Kroger has leg, rack, and chops in stock.
Used the Neelys paste formula.
Cindy made up a baked dish of baby veggies. Baby potatoes, carrots, sliced mushrooms. Cooked in a garlic, virgin olive oil and parsley topping.
1 head garlic
3 tablespoons extra-virgin olive oil, plus about 1 tablespoon for roasting garlic
Kosher salt and freshly cracked black pepper
1/4 teaspoon red pepper flakes
1 tablespoon chopped parsley leaves
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
3 (1 1/2-pound) lamb racks, frenched and trimmed
(obviously not, used chops instead)
Preheat the oven to 350 degrees F.
Cut the top off the garlic head. Drizzle it with about 1 tablespoon
olive oil, season with salt and pepper, to taste, and wrap in aluminum
foil. Roast in the oven for 30 minutes, then remove and let cool.
Once cool, squeeze the roasted garlic cloves from the skin into a
small bowl. Add the 3 tablespoons of olive oil, the red pepper flakes,
and fresh herbs. Adjust the seasoning with salt and pepper, if
necessary. Mix well to make a paste.
Season the lamb racks with salt and pepper, then rub the garlic-herb mixture evenly into the meat.
Preheat a grill to medium-high heat. (Chef's Note: Test by holding
your hand 5 inches above the grates. If your hand cannot stand the heat
after 3 to 4 seconds, the grill is ready.)
Grill the lamb racks, meat side down, for about 3 minutes on the
first side. Turn, then let the second side grill for 5 minutes total,
for medium-rare doneness. Cook slightly longer for medium. (Cook's Note:
Let the lamb reach 125 degrees F on an instant-read thermometer, for
medium-rare doneness or 130 degrees F for medium.)
Transfer the lamb from the grill to a platter and tent the racks
with foil. Let them rest for 10 minutes before slicing between each rib
to separate the chops.