I love when my husband cooks. His food is delicious and he loves to experiment. When D walks in to the kitchen I just walk away and wait for the magic to happen.
This Sunday D opened the fridge, grabbed the 2 pounds of lamb chops I purchased at Costco, and started making a marinade. Knowing this was going to be a delicious dish I made sure to get all the ingredients and measurements. This marinade is a keeper for sure. The lamb chops were served with grilled corn, tomato halves and mushrooms, yum! I made a Cucumber Raita of Tyler Florence’s, and served it on the side. It was a great accompaniment.
D’s Grilled Lamb Chops w/ Grilled Tomatoes, Mushrooms & Corn
(Serves 4)
Ingredients:
2 lbs. Loin lamb chops
8 Large Baby Bella mushrooms
4 Pieces of corn-in husks
2 Heirloom tomatoes-Halved crossways
Marinade:
1 Tbsp. cracked pepper
1 tsp. kosher salt
2 Tbsp. rice wine vinegar
2 Tbsp dried onions
1 Tbsp. Garlic powder
1 Tbsp. Thyme
1 Tbsp. Savory
1/2 tsp. Fennel seed
1/2 bottle Reeds Original Ginger Brew (8 ounce) by igourmet.com
or any Ginger beer of your liking
2 Tbs. Extra virgin olive oil
Marinate lamb for at least 8 hrs.
Marinate Whole Baby Bella mushrooms 30 minutes.
Season halved tomatoes with Extra Virgin Olive Oil (E.V.O.O.), Kosher salt, cracked pepper and thyme.
Grill corn in its husks.
Directions:
Start your charcoal grill with a 3/4 full chimney and let it burn until the coals are white and glowing red. Next, pile the coals about 3 briquets high in the middle of your grill. Once the grate is hot, brush off any ash or char from previous efforts to keep chops and veggies from sticking. Place lid over coals so the grill gets really hot, about 2-3 minutes (i.e. you can’t keep your hand above the grate over the coals for more than a second).
Once your grate is hot, place corn around the outside of the grill & place the chops over direct heat.
Cook chops 5 minutes on the first side.
Cook chops 3 minutes on second side.
Turn the chops upright, on the T-bone, and cook 5 minutes.
During the last 5 minutes add the mushrooms to the grill. Remove lamb, mushrooms and corn together and allow the chops to rest for 5-10 minutes and cover veggies to keep warm. While the chops are resting add the tomatoes skin side down to the grill and cook 3 minutes. Turn over tomatoes and cook 1 minute. Plate dinner and serve immediately. We hope you enjoy D’s grilled lamb chops as much as we did.
*Cooking times are for medium-rare plus to medium rare (thinner chops will be med-rare & thicker chops will be med-rare plus)
