These grilled lamb chops are a nice treat to make on your outdoor grill to entertain guests.
Prep: 35 mins
Cook: 30 mins
Yields: serves 8
Herb & Garlic Marinade
2 large garlic cloves, fine minced or pureed
1 tbspfresh thyme, minced
1 tbspfresh rosemary, minced
1/2 tbsponion powder
Pinch of cayenne
2 tbspolive oil
4 Lamb shoulder chops, ¾ to 1 inch thick (round bone or blade)
Course kosher salt
Fresh ground black pepper
3 large cloves garlic
1 smallpotato, boiled with skin, chopped (use warm)
1/4 tspcoarse salt
1/4 tspwhite pepper
3 tbspwhite vinegar
3 tbspsparkling water
1Combine marinade ingredients in a bowl and mix well. Massage marinade onto all sides of the chops, seal in a plastic bag and refrigerate for at least one hour to overnight. Once marinated, remove from the refrigerator, discard excess marinade and season both sides with salt and pepper. Lay chops out on a platter and allow to come to room temperature.
2Bring 2/3 of an outdoor grill to high heat, allowing some grill space for indirect heat. Clean and oil grill well and close lid for 5 minutes. Oil the grill again and add seasoned chops, making sure not to crowd them. Grill for 3-4 minutes per side. Move chops to indirect heat side of the grill and close lid. Cook for 5-7 minutes or until desired doneness is achieved. Remove from grill, loosely tent with foil and let rest for 5 minutes before serving.
1In food processor, grind almonds until very fine.
2Add garlic, potato, salt, pepper and process until smooth.
3Add vinegar and sparkling water and process until consistency of creamy mashed potatoes.
4Tip: Can be prepared day ahead. Bring to room temperature the day of use.
2Grill the chops to desired doneness
3Spoon beans on a platter, top with grilled chops and a bowl of skordalia.
Recipe from Chef Jim Botsacos, Molyvos (New York)
https://cascadecreeklamb.com/wp-content/uploads/2020/11/SF-Grilled-Shoulder-Chop.jpg375500Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-03-04 00:00:592016-03-04 00:00:59Grilled Shoulder Blade Chops with Gigantes Beans and Green Skordalia