Grilled Rosemary Lamb Chops over Vegetables
From midgelet 15 years agoIngredients
- 1/4 cup extra-virgin olive oil shopping list
- 4 scallions, thinly sliced shopping list
- 1 cup frozen baby peas shopping list
- 1 cup frozen baby lima beans shopping list
- 1 small zucchini, cut into 1/2-inch dice shopping list
- 1/4 teaspoon crushed red pepper shopping list
- salt and freshly ground black pepper shopping list
- 6 romaine leaves, cut crosswise into 1/4-inch ribbons shopping list
- 1/4 cup shredded mint leaves shopping list
- 12 baby lamb rib chops (about 2 1/2 pounds), bones frenched (see Note) shopping list
- \1 tablespoon minced rosemary shopping list
How to make it
- In a medium saucepan, heat 3 tablespoons of the olive oil.
- Add the scallions and cook over moderate heat, stirring, until softened, about 4 minutes.
- Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper.
- Cover and cook over very low heat until barely softened, about 15 minutes.
- Add the lettuce and 2 tablespoons of the mint, cover and cook until the lettuce is very tender, about 10 minutes.
- Meanwhile, preheat a grill pan.
- Rub the chops with the remaining 1 tablespoon of oil and season with salt and black pepper.
- Rub the rosemary onto the chops.
- Grill the chops over high heat for 6 minutes, turning once or twice, for medium-rare meat.
- Spoon the vegetables onto plates and top with the lamb chops.
- Garnish with the remaining 2 tablespoons of mint and serve.
- Notes Have your butcher french the chops.
People Who Like This Dish 2
- elgab89 Toronto, CA
- choclytcandy Dallas, Dallas
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 1 people-
Did anybody said lamb? I love it - what can I say, I am a meatatarian!
elgab89 in Toronto loved it
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