Sunday, April 17, 2011
Baby Lamb Chops for Passover
Growing up, my mom always made lamb on Passover. It was a special treat- something we'd look forward to all year round. My siblings and I always knew that lamb was a special dish, and we felt lucky and proud to have it...It's funny because I never gave it much thought, but I always find myself making a big deal out of serving lamb to my family. My mom serves her lamb in a traditional Jewish Moroccan style- with canned truffles...
My recipe is a little more modern- but I can't say that its better than my mom's!
The baby lamb chops are marinated in wine vinegar, red wine, crushed garlic, fresh mint leaves, and cilantro...the result is honestly unreal.
Baby Lamb Chops with Red Wine Vinegar, Mint & Garlic
10 baby lamb chops, Frenched
1/4 cup red wine vinegar
splash of red wine (plus a glass for yourself to enjoy while your cooking, optional but recommended!)
4 tablespoons olive oil
4 garlic cloves, crushed
1 handful of fresh mint leaves, stemmed and roughly chopped
1 handful of fresh cilantro, stemmed and roughly chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Whisk together the vinegar, red wine, olive oil, garlic, mint, cilantro, salt and pepper. Place the lamb chops in a Ziploc bag, pour the marinade over, and marinate for up to 24 hours in the fridge. Prepare a grill over medium-high heat. Remove the lamb chops from the marinade, and grill 3 minutes per side for medium-rare. (I like them a little more cooked, about 4 minutes per side.) Pour the leftover marinade into a small sauce pan, and bring to a boil over high heat. Reduce the heat, and cook for a few minutes longer. Pour into a serving dish to serve as a sauce alongside your lamb chops. Enjoy!
Wishing those of you who celebrate a happy Passover!
I'm working hard on my cookbook and will keep you all posted.
I love the feedback, so thanks!