- Jan 6, 2011
- 26,255
- 4,705
[h1]Grilled Lamb Chops with Blackberry Relish[/h1]
I know, I Know I'm from East Texas and we don't eat Lamb, but sometimes I just get a hankering.
I am the only one around here that likes Lamb. My Wife is going to be gone for a couple of days, so what better time than to fire up the ole grill and do some Lamb Chops.
I went looking online at some different recipes instead of the same ole same ole.
I found a couple and combined them and thought I would give it a try.
Went ahead and made my relish this morning and letting it sit, Mmmm this stuff is good stuff !!
Mixed up my wet rub so the flavors can really come together
Pulled Chop out of the Fridge, basted both sides with the wet rub, going to let the sit on the counter for about 20 or 30 min. In the meantime tossing a little Okra with EVOO and S&P to go on the grill as well.
Grill is Hot, Okra going on, then the Lamb Chops
I took a few pics, but forgot the one with the Chops on the grill sorry.
Here are the recipe’s I used
INGREDIENTS
· 1 cup blackberries (I used 1 cup of Blackberry Preserves omit sugar)
· 1 tablespoons sugar
· 1/2 tablespoon chopped mint
· 1/2 tablespoon drained prepared horseradish
· 1/2 tablespoon fresh lime juice
· 1/2 tablespoon extra-virgin olive oil, plus more for brushing
· Salt and freshly ground pepper
In a medium saucepan, cook the blackberries with the sugar over moderately high heat until they are softened but still hold their shape, about 5 minutes. Transfer to a bowl and stir in the mint, horseradish, lime juice and the 1 tablespoon of olive oil. Season with salt and pepper and let cool.
LAMB CHOPS 4 to 6
Ingredients
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
In a food processor add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Grill to desired doneness.
Thanks for Looking
Gary
I know, I Know I'm from East Texas and we don't eat Lamb, but sometimes I just get a hankering.
I am the only one around here that likes Lamb. My Wife is going to be gone for a couple of days, so what better time than to fire up the ole grill and do some Lamb Chops.
I went looking online at some different recipes instead of the same ole same ole.
I found a couple and combined them and thought I would give it a try.
Went ahead and made my relish this morning and letting it sit, Mmmm this stuff is good stuff !!
Mixed up my wet rub so the flavors can really come together
Pulled Chop out of the Fridge, basted both sides with the wet rub, going to let the sit on the counter for about 20 or 30 min. In the meantime tossing a little Okra with EVOO and S&P to go on the grill as well.
Grill is Hot, Okra going on, then the Lamb Chops
I took a few pics, but forgot the one with the Chops on the grill sorry.
Here are the recipe’s I used
INGREDIENTS
· 1 cup blackberries (I used 1 cup of Blackberry Preserves omit sugar)
· 1 tablespoons sugar
· 1/2 tablespoon chopped mint
· 1/2 tablespoon drained prepared horseradish
· 1/2 tablespoon fresh lime juice
· 1/2 tablespoon extra-virgin olive oil, plus more for brushing
· Salt and freshly ground pepper
In a medium saucepan, cook the blackberries with the sugar over moderately high heat until they are softened but still hold their shape, about 5 minutes. Transfer to a bowl and stir in the mint, horseradish, lime juice and the 1 tablespoon of olive oil. Season with salt and pepper and let cool.
LAMB CHOPS 4 to 6
Ingredients
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
In a food processor add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Grill to desired doneness.
Thanks for Looking
Gary
