Garlic Lamb Chops with Balsamic Vegetables
Lamb chops are tender and petite, and they cook quickly. The following recipe teams garlic lamb chops with a simple vegetable mixture, and you can cook them side by side on the grill or you can broil them if you prefer. This recipe keeps the flavors really simple, adding only garlic to the lamb, and only balsamic vinegar to the vegetables. The reason for this is to showcase the natural flavors of the lamb and vegetables, offering a rustic, delicious flavor.
If you like, you can add some chopped fresh sage or rosemary to the garlic and oil mixture, and you can also consider using lamb loin chops rather than rib chops if you prefer. Only turn the lamb once while it is cooking, to let it form a nice browned crust. Moving it too soon means it will probably stick and that will leave the crust behind on the broiler pan or grill. Do not pierce the meat while it is cooking either, because you will lose some of the juices.
Grilling or broiling is the way to go with lamb chops, although pan-searing is also possible. These chops come with a built-in handle, so you can pick them up and eat the meat straight off the bone. This recipe may be scaled up or down, depending how many people you are serving. Add some potatoes, pasta or rice, and you have a complete meal. Count on 2 chops per person if you have several side dishes, 3 or 4 if you want something more filling, or 1 if you plan to serve this as an appetizer.
- 8 lamb rib chops, 1 inch thick (about 2¾ lbs total)
- 2 minced garlic cloves
- 6 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb roughly chopped Italian vegetables (bell pepper, zucchini, mushrooms etc)
- Olive oil, as needed
- Balsamic vinegar, to serve
- Preheat a grill or broiler.
- Mix 4 tablespoons of the oil with the salt, black pepper, and garlic.
- Add the lamb to this mixture and ensure it is well coated.
- Grill or broil for 5 minutes, using the rest of the oil to baste.
- Keep cooking for another 5 minutes, turning occasionally, or until done to your liking.
- These are nice served rare or medium-rare, so some pink in the middle is absolutely fine.
- You can coat the vegetables with oil and cook them alongside the lamb until crisp-tender.
- Divide the vegetables between 4 serving plates and drizzle them with balsamic vinegar.
- Add the lamb and serve immediately.
Lamb chops make a really nice meal, and they take mere minutes to cook. In the photo you can see the lamb chops are served on a bed of spinach with juicy vegetables too, to offer a splash of color. It is your choice which side dishes to serve, although colorful vegetables like bell pepper, mushrooms and zucchini are especially good. Consider some gratin potatoes or even simple white rice, and enjoy this exquisite dish. Take your pick from lamb chops or cutlets, and enjoy the amazing taste of this authentic Italian recipe.
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