I know when I was growing up on special occasions we had beef roast or Roast Leg of lamb with all the fixings! Easter Dinner was no exception. But since I have been married and raised kids, we never had lamb. Except when visiting the parents. Simply because apparently it’s an acquired taste by some people. And that “some people” means my hubby and my kids. I am raised with very British roots. I love lamb, but why only buy it for one.
As I was wondering through one of my favorite markets today; I was thinking how close it’s getting to Easter. I thought I may do a dish of lamb chops and do it just for me. and low and behold, my eye did catch a beautiful rack of lamb that had been frenched and for a reasonable price. So a small grocery basket later with fresh herbs, I decided I would do a dish of Grilled Lamb Chops with mint chimichurri sauce. Being that I am now living in Sunny Florida, I did think of grilling first.
The mint sauce goes back to my father running into the garden to get some fresh mint to make his amazing mint sauce. I could eat a jar of it by itself! Usually our Easter dinner of Lamb was served with roasted potatoes with peas & carrots and of course my dad’s Yorkshire pudding. But I wanted to make this dish a little more simple, warm and more my style. So here is my version of a lamb chop dinner for just me!
Mint Chimichurri Sauce
Prep time: 5-8 min.
no cook time and makes about a cup.
1c. of fresh mint leaves
1c. of fresh flat leaf parsley
2 small garlic cloves
1 tsp. white sugar
3 tbsp. red wine vinegar
4 tbsp. olive oil or as needed to the right consistency
1/2 tsp. dried chili flakes
1/4tsp. salt
2 turns ground pepper
1 shallot chopped
Directions: In a mini blender/chopper add herbs, garlic cloves, chili flakes, shallots then add the sugar, vinegar and start to blend everything together.
Slowly adding the olive oil until there is a nice thick chutney like consistency.
I made this recipe to replicate my dad’s sweet mint sauce (hence the sugar).
Chimichurri sauces are easy peasy and there are so many variations. Set the sauce aside in a small dish to serve for later.
Grilled Lamb Chops
When you go to your butcher and ask him for lamb chops or rack of lamb, have him French them, if they are not already. They serve so pretty and are so easy to pick up with your fingers. For grilled chops have the butcher cut accordingly.
Ingredients:
1 rack of lamb chops individually sliced6-8) per rack
Serves: 2-3 per person
Salt & cracked pepper
Olive oil for drizzling
2-3 tbsp. butter
Directions:
if you’re pork chops have been refrigerated for a while, take them out and allow them to sit for 20 minutes. So when you cook them they won’t be cold in the center and not cook properly. They should only take 2-3 minutes a side to grill.
Drizzle a little olive oil on both sides of the chops and salt & pepper them good.
In your grill pan add 2 tbsp. of olive oil and wait for it to get nice and hot. (med-hi heat)
Add the lamb chops and they will sizzle quickly so do not leave them!
Grill until you have nice grill marks on each side of the chop (2-3 minutes per side.)
Add butter to the pan and when it has melted down give the chops a splash of butter.
Lamb chops should be rare at 120 degrees
130 degrees for medium rare
145 degrees well done.
Have your thermometer on standby or simply go by touch. Which is usually what I do with meat.
Allow the meat to sit for 10-12 minutes to relax then serve with mint chimichurri sauce.
This dish was served with roasted carrots, peas and garlic mash potatoes with skins!
Oh and by the way this dish that I made just for me ended up being half eaten by my son and my hubby. I guess time does change people!
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