New to the Grill- Garlic, Rosemary and Balsamic Marinated Lamb Chops

One of the family favorites here is bone-in pork chops. Nice, thick chops that always are too big to eat in one meal… The Girl and I have to save the leftovers for breakfast- forget your Wheaties, I tell you leftover grilled anything is truly the Breakfast of Champions! I had to learn how to grill lamb riblets from The Husband’s aunt, as my parents never served them. We will make them occasionally, these beautiful grilled lamb riblets, cut from a small, Frenched rack of lamb… yum!

But never have we grilled the diminutive lamb chops that we have seen in the butcher’s case. So, we made some tonight!

This was a very simple recipe we came up with after looking online for ideas-

Garlic, Rosemary and Balsamic Marinated Lamb Chops 
about five servings, two small chops per person

  • 2 1/2 lbs Lamb Chops
  • 1/4 cup Balsamic Vinegar
  • 1/3 cup olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons chopped, fresh rosemary (or 1 teaspoon dried and crushed)
  • 6-8 crushed or minced garlic cloves

IMG_7013In a zip-top bag or glass baking dish, place the lamb chops and remaining ingredients. Rub the oil, vinegar and seasonings into the chops by hand or by squishing the bag around until the chops are well covered.

Refrigerate the chops in the marinade for two to eight hours.

IMG_7019Grill over medium-high heat for three to four minutes per side, less for rare, more for medium doneness.

We served this with roasted cauliflower, spinach and caprese skewers.

Wow, these were delicious! What a nice change form the usual pork chops or sirloin. Lamb is an ever so slightly gamey, meaty alternative. The meat was so very tender and the bone helped to keep the little chops from drying out on the grill. Did I mention how tender these were?

IMG_7022

New Menu Monday: Greek Kabobs Replace Grilled Burgers

We never really grill hamburgers in the backyard. Not when there are In-N-Out Burgers and Burger Lounge scattered about (I might admit to liking Burger Lounge better than In-N-Out, but don’t tell anyone, I might lose my Official California Native status, so, shhhh!!). When it comes to throwing something fast on the grill I prefer bratwurst ANY day to burgers. Think about it- there is way more greasy goodness to be had in a brat- no bun, please, that gets in the way of enjoying the grease.

Bratwurst, pork chops and loins, steaks of all kinds, and a really great copy-cat recipe of El Pollo Loco’s chicken** are regularly on my grill, plus lots of vegetables with olive oil, salt and freshly ground pepper. Yum. How about trying a Mediterranean-style kebab for The Husband, who actually does like backyard burgers?

Kebabs formed, camera angle hiding the mess on the rest of the countertop...
Kebabs formed, camera angle hiding the mess on the rest of the countertop…

For tonights’s kebabs, I followed the best recipe that I found online… just kidding. I did a mix-mash of about four different recipes.

The Recipe: mix together in a bowl, form into 8 large, thick, patties

  • 1 1/3 lb ground beef
  • 1 tsp each dried oregano and flour
  • 1/2 tsp each of onion powder, garlic powder, salt, Italian seasoning, ground pepper, and Greek seasoning mix.

Next, I sat down to type this post. Two minutes later, I ran back to the kitchen and chased the cat off the counter, and promptly wrapped the kababs and put them in the fridge.

Greek-ish Hamburger Kababs
Greek-ish Hamburger Kababs

Grilled on low heat around 10-15 minutes to about medium rare, these were GREAT!  The Grill Master chose the low heat because these were fairly thick, and didn’t want overcooked kebabs. We served them with a home made Tzatziki sauce (plain yogurt, crushed clove of garlic, grated cucumber, dill, salt, yum).

The Husband wants them in the regular line up. The Girl liked the kebabs, too, but she put ketchup on hers. What a plebe. The Boy says “Good, but could use more seasoning,” which is a surprise, since I thought there might be too much spice for the Prince of Plain. I think they would be far better made with half ground lamb, much like the most authentic recipes.

Really- get this little gem of a cookbook!
Really- get this little gem of a cookbook!

**Note- Speaking of the “More Top Secret Recipes” cookbook, by Todd Wilbur, I highly recommend it. This book is worth the purchase price if only for the Cinnabon Knock-Off and El Pollo Loco Chicken recipes.

And I guess I like both spellings of the word “kebab/kabab… and didn’t realize I had used both until my mom (also known as my editor) pointed out the inconsistency. Have I ever mentioned that I can’t spell in three languages? I’d pay for Spell Checker if it weren’t free.