Lamb chops are my all time favorite grilled in the summertime. These delicious little morsels of meat can be served for dinner or as appetizers.
You definitely don’t need a knife and fork for these chops. Just pick them up with your fingers and dig in. Traditionally these should be eaten with your fingers anyway so don’t worry about etiquette.
You could sauté them, braise them or broil them or grill them. I like them best broiled or grilled. Serving the lamb with a side of sautéed carrots, zucchini and red onions, will surely make this dish a memorable one.
6 to 8 lamb chops
1 small zucchini cut into circles
1 red onion halved and sliced thin
8 baby carrots peeled and left whole
3 cloves of garlic chopped
1/4 tsp of dried rosemary
1/4 tsp of dried oregano
1/4 tsp of dried mint
1/4 cup of extra virgin olive oil
Salt and pepper to taste
Place the lamb, oil, rosemary, oregano, mint and garlic in a large plastic bag and marinate in the frig for at least 2 hours turning once.
We can make these two ways. The first way would be to sauté the lamb in a large skillet for about two minutes on each side and remove from pan.
Add the vegetables to the skillet and sauté 5 minutes.
Return the chops to the skillet and cook around 2 minutes more.
Plate and top with vegetables.
The second way is my favorite. Broil or grill the chops for 3 minutes on each side.
Saute the vegetables in a skillet.
Plate the chops and server the vegetables next to them
Two great ways to make these delicious chops.
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