Tuesday, October 5, 2010

Grilled Lamb Chops with Rosemary

This seemed like such a decadent dinner (and I guess it was)... but it was really simplistic! Simple yet delicious! Hope you enjoy...

6-8 Lamb chops
olive oil
4-6 sprigs fresh rosemary, minced
sea salt and black pepper

Coat lamb with a little olive oil, and season with sea salt, black pepper, and rosemary. Grill over medium heat until browned and to desired doneness! See? Simple!

For the sides, I sliced some sweet potatoes, sprinkled them with some more rosemary, garlic powder and black pepper and baked them at 350 for about 45-50 minutes! I sauteed 1/2 sliced yellow onion in a little olive oil, when tender and translucent, I added a handful of shiitake mushrooms. Then I added about 16 oz of baby spinach and sauteed until tender and wilted!


Ricky Joy said...

This looks delicious, but those aren't lamb shanks in the picture. They're lamb chops (loin chops to be specific). Chops work well on the grill or with other fast, hot methods. Shanks, on the other hand, have way too much connective tissue to be very good when cooked hot and fast. They really need a slower method, and are usually braised to really break down their connective tissue. I only mention it so that someone looking for recipe ideas won't try this with shanks and be disappointed.

Kelly Greco said...

Wooops. Yep, they're chops! Thanks for the great information, Ricky! Very good tips! :-)

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