We love lamb chops
The savory flavor of grilled lamb is a delicacy enjoyed in cuisines throughout the world. And this recipe is no exception. Seared lamb chops are versatile enough for a casual weeknight meal, a dinner party with friends, or a special romantic evening for two. Just scale to the number of people you need to serve.
This dish requires a few tasks to be worked simultaneously, but you’ll find it all comes together at once. We added a recipe for grilled artichokes from the PBS Food website. The lemon aioli sauce really balances the intense flavors of the meat.
Make a light rice pilaf as a side if you desire. Enjoy!
- Prep Time : 15 minutes
- Cook Time : 45 minutes
- Yield : 2
Season both sides of lamb chops with minced garlic, salt, pepper, and thyme.
Heat grill to 400 degrees F and begin preparing artichokes (below). Add lamb chops to the grill at the same time as the artichokes. Sear lamb chops for 4 minutes on each side. Do not over cook!
Add four cups of water, lemon zest, mustard seed, and 2 tsp salt to a tall stock pot. Bring to a boil.
Using a kitchen cleaver or heavy serrated knife, slice off the bottom stalk from the artichokes just above the first tiny leaves.
Once the water is boiling, add the artichokes with tops facing upwards. Reduce heat to medium high and simmer uncovered for 20 minutes. If you do not want to finish on the grill, add 15 more minutes in cooking time, then drain and serve whole.
To finish on the grill, remove artichokes from the pot after 20 minutes, slice in half lengthwise, brush with olive oil and lemon juice. Place cut side down on a medium-high heat grill (375 degrees F) for 8-10 minutes until slightly charred. Cook the lamb chops simultaneously according to directions above.
While the artichokes are grilling, prepare the aioli sauce.
Combine the mayonnaise, lemon juice, tabasco or other hot sauce like sriracha, and minced garlic. Add salt and pepper to taste and adjust amounts of other ingredients to your liking. Serve as dipping sauce with the artichokes.