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Grilled Marinated Lamb Chops
This simple recipe for grilled marinated lamb chops is a delicious and flavorful summer grilling recipe that will become a new staple in your repertoire. These juicy grilled lamb chops are marinated with red wine, garlic and spices for a delicious recipe that's easy to prepare and even easier to clean up!
👥 4 Servings⏱️ Prep & Cook: 5h⏳ Prep: 4h🔥 Cook: 1h👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- food processor
- knife
- oven
- skillet
- bowl
- mixing bowl
📝 Preparation Steps
1
Prepare the Lamb Chops
lamb chops (trimmed)2 lbs
2
Combine the first 10 ingredients in a zip top bag, then add the lamb chops and toss to coat. Press out as much air as possible, seal the bag and place in the refrigerator. Allow the lamb to marinate for at least ⏱️ 4 hours, or up to 12. Remove the lamb from the refrigerator and bring to room temperature at least ⏱️ 20 minutes before grilling.
lamb chops (trimmed)2 lbs
3
Make the Eggplant Puree
eggplant (large or two small)1
4
Preheat the oven to 425 ℉ and prick the eggplant all over with a fork, then rub with oil. Place on a sheet pan and roast until it can be easily pierced with a knife without resistance, about ⏱️ 30-45 minutes depending on size. Remove from the oven and allow to cool, then remove the skin and stem and place in a food processor. Add the olive oil, garlic, lemon, salt and pepper, then puree until smooth. Taste for seasoning and adjust as needed.
eggplant (large or two small)1garlic (smashed)1 clovekosher salt1 tablespoonsalt and pepper to tastesalt (for sprinkling)
5
Make the Crispy Chick Peas
6
Preheat the oven to 425 ℉. Spread the chick peas out on to several towels and gently pat dry. You want to be sure to remove as much moisture as possible to ensure they turn out crispy. Pour the olive oil into a medium-large cast iron skillet and place over medium-high heat. When the oil starts to shimmer, right before smoking, add the chick peas and shake the pan vigorously for about one minute. Transfer the pan to the oven, and bake for about ⏱️ 20-25 minutes, shaking and tossing them every so often to ensure even cooking. Remove from the oven and use a slotted spoon to transfer the chick peas to paper towels to drain. Sprinkle with salt while still hot, and set aside.
kosher salt1 tablespoonsalt and pepper to tastesalt (for sprinkling)
7
Make the Tomato Cucumber Salad
8
In a medium mixing bowl, combine the cherry tomatoes, diced cucumber, red onion, lemon juice, mint, salt, pepper, and sumac. Toss until combined, taste and adjust seasoning as needed, then set aside.
fresh mint (torn, plus more for garnish)2 tablespoonskosher salt1 tablespoonsalt and pepper to tastesalt (for sprinkling)sumac (plus more for garnish (optional))1 teaspoon
9
Grill the Lamb
10
Preheat a clean, well oiled grill to medium high heat. Remove the lamb chops from the marinade and allow any excess to drain off. Place the lamb chops on the grill and cook for about ⏱️ 3-4 minutes on each side for medium rare. Cook time will ultimately depend on the size and thickness of your chops. Remove from the grill once done to your liking, and let rest for about ⏱️ 5 minutes.
lamb chops (trimmed)2 lbs
11
Plate
12
Spoon the eggplant puree on to a large platter or individual plates, the top with the lamb chops. Spoon the tomato cucumber salad over top and sprinkle with crispy chick peas. Garnish with fresh sprigs of mint and a dusting of sumac if desired. Serve immediately.
eggplant (large or two small)1lamb chops (trimmed)2 lbsfresh mint (torn, plus more for garnish)2 tablespoonssumac (plus more for garnish (optional))1 teaspoon
Nutrition Facts
calories
893 kcal
fat Content
56 g
serving Size
1 serving
fiber Content
9 g
sugar Content
7 g
sodium Content
1623 mg
protein Content
63 g
cholesterol Content
172 mg
carbohydrate Content
29 g
saturated Fat Content
12 g
unsaturated Fat Content
40 g
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