Tuesday, June 3, 2008

Grilled Lamb Chops and Vidalia Onion

Lamb chops are a special favorite of mine. Perfect tenderness and ideal for grilling, these little babies are pricey--and worth every penny. Of course I bought mine on sale, and at only three in the package it was under $2.

Today I doused the little darlings--along with a sliced whole vidalia onion--with a simple marinade for a few hours and grilled them while the marinade reduced on the stove. Served with a simple greek salad with a lemon vinaigrette, it made a perfect lunch.



Mind you I had a slight grill flare-up, hence the charred appearance of the chops. I assure you, however, that they were a perfect medium on the inside!

Even though I only had three chops, I used the full marinade recipe with plenty of sauce leftover. The original recipe called for 8 chops to feed 4. I've printed my version below scaled to serve 2.


Grilled Lamb Chops and Vidalia Onion
adapted from this recipe
serves 2

Marinade

Combine in a large plastic zipper bag or container of your choice:

3/4 cup red wine
1/4 cup olive oil
1 tablespoon dried oregano
1 teaspoon granulated garlic
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 lamb chops
1 large vidalia onion, sliced thickly

Marinate in refrigerator for 2 hours or longer.

Prepare grill to medium-high heat and oil grill grate(s). Grill onion slices on both sides to lightly char and soften. Cook lamb chops about 4-5 minutes per side or until desired doneness is reached.

(Hint: Keep a spray bottle of water nearby to douse flare-ups.)



Simmer reserved marinade on the stove to reduce by half.


Greek Salad
serves 2

combine in a bowl:

2 cups chopped lettuce of choice
1 small tomato, sliced
2 tablespoons crumbled feta

My favorite lemon vinaigrette dressing:

2 tsp chopped fresh oregano
1/2 tsp ground black pepper
1/2 tsp kosher salt
juice of 1/2 lemon

2 Tbsp extra-virgin olive oil

Dress salad and top with lamb chops and grilled onion slices. Drizzle reduced marinade over all and enjoy with grilled flatbread for a decadent meal.

2 comments:

Michele said...

$2? What? They are, like, in the double digits per pound here in NYC.

Amanda said...

I know, it really was an unbelievable deal! They were marked down, and certainly super-tiny. About 3-bites in size.

I live in a very wierd community, Michelle. Most people don't know what to do with lamb around these parts. So it is mostly unavailable at the grocery, and when no one buys it, they mark it down and then I snap it up.

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