Friday, May 20, 2011

Lamb Chops with Lemon Sauce

This was fantastic, it really was. If you like lemon. and if you like lamb. Couldn't decide which recipe of two to make, so I combined them to make one fantastic dinner.
This was outstanding, it really was. And armed with his new and trusty instant thermometer, the Griller grilled to perfection. Medium-rare, he doesn't grill without it now. Before thermometer we had partly charred and completely charred. Now we have perfection. Most of the time.




Lamb Chops with Lemon Sauce (Ladolemono)
Source: Michael Psilakis - Food and Wine, August 2010 AND Michael Symon - Epicurious
adapted by There's Always Thyme to Cook
Printable Recipe

24 baby lamb chops or 12 larger lamb chops

For Sauce:
1/4 cup fresh lemon juice
1/2 tablespoon Dijon mustard
1/2 tablespoon dried Greek oregano
about 3 or 4 tablespoons extra-virgin olive oil
salt and freshly ground black pepper

For Marinade:
3 large shallots, minced
6 tablespoons chopped fresh mint
6 tablespoons chopped fresh oregano
6 large garlic cloves, minced
1 tablespoon sugar
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
salt and pepper, to taste

For Sauce: In a bowl, whisk the lemon juice with the mustard, oregano and the olive oil. Season the sauce with salt and pepper, to taste. Set aside.

For Marinade: In a food processor or blender, whiz the shallots, mint, oregano, garlic, sugar, oil, lemon juice, zest, salt and pepper together.

Pour the marinade into a large ziploc bag, or in a baking dish. Put the lamb chops in the bag, zip it closed and shake to cover the chops with the marinade. Refrigerate for at least an hour or more, shaking the bag occasionally. If using a dish, turn the chops over after about 30 minutes.

Whisk olive oil, lemon juice, and lemon peel in small bowl until slightly thickened and well blended. Season lightly with salt and generously with freshly ground black pepper. Spoon oil mixture lightly over chops. Turn chops over and spoon remaining oil mixture over. Let stand at room temperature 1 hour.

Grill over medium-high heat until nicely done on the outside and medium-rare inside. Transfer the chops to a platter and drizzle with the ladolemono. Sprinkle with the parsley and mint and serve.

Grill lamb chops over medium-high heat to desired doneness, about 3 - 4 minutes per side for medium-rare. Transfer lamb chops to a platter and drizzle with the lemon sauce. Garnish with fresh oregano sprigs (parsley or mint) and serve.


Joining Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.







 and

 

37 comments:

  1. Lamb chops can get a bad rap-why, I can't possibly imagine. Look at your photo! Look at how amazing that looks. Beautiful.

    Happy Friday to you.

    Velva

    ReplyDelete
  2. My mother taught me years ago to marinade lamb in lemon and herbs and olive oil and I have been doing it ever since; never tried this sauce though and i agree with you that lamb cooked this way is the best of the best.

    ReplyDelete
  3. This looks as delicious as the recipe sounds :)
    I wish that we would actually get grilling weather around here...seems like it never stops raining!

    ReplyDelete
  4. Sounds like a delicious dinner!!!

    ReplyDelete
  5. Can I come for dinner? Up here we both love lemon, but only one of us likes lamb. I loooove lamb - so have it only in restaurants.

    ReplyDelete
  6. I love lamb chops, especially if they are grilled and seasoned properly and my husband loves sauce. These sound excellent and I'd love to try them.

    ReplyDelete
  7. Mike was on his way to buy some lamb to grill tomorrow when I was your post and called him to let him know about his dinner tomorrow. I am making this for his dinner. He adores lamb and this will be a great recipe to make.

    Have a great weekend.

    ReplyDelete
  8. I believe this was fantastic ~ look at that photo! YUM!

    ReplyDelete
  9. Excellent recipe. I just wish I could get the lamb I used to eat in Europe and North Africa here in the States. The lamb sold in the US is so dull tasting. Just the photo you show will make me go buy some lamb anyway, just to try your recipe.

    ReplyDelete
  10. Delicious! Love your new header too. Happy Friday! Have a great weekend :-)

    ReplyDelete
  11. I love all these ingredients. They all blend so nicely together to make the best flavor combination.

    ReplyDelete
  12. That's a great lamp chop dish! New header looks great!

    ReplyDelete
  13. Yummy. I am always learning new things in your post. I use very simple one, and I have not tried using Greek oregano.

    P.S. Your new header looks great!

    ReplyDelete
  14. I do not eat a lot of meat, but grilled lamb with lemon sounds like a fabulous treat!

    ReplyDelete
  15. I love lamb...I will have to try this...when lamb chop are on sale.

    ReplyDelete
  16. I get a awesome recipe idea to rock the weekend table!

    ReplyDelete
  17. I love lemons. I think my mother would love this recipe...she loves lamb.

    ReplyDelete
  18. What a perfect combination. This really sounds delicious. We love lamb and I'm an avid collector of recipes that feature new ways to prepare it. I hope you have a great day. Blessings...Mary

    ReplyDelete
  19. My husband would LOVE this recipe... will surprise him with this one night.

    ReplyDelete
  20. This sounds tasty and the photo is definitely drool worthy. Lamb is a rare treat here as it's rather pricey.

    ReplyDelete
  21. this sounds really good. And our Greek oregano and mint are up so I can use them! Yay!

    ReplyDelete
  22. Another great recipe! Thank you so much for sharing the wonderful recipes! So many winners! xoxo Kim

    http://bluebirdsandbutterflies.typepad.com

    ReplyDelete
  23. I'm very impressed by those who can adapt/combine recipes like you do - looks delicious, I'd say it was a success!

    ReplyDelete
  24. Looks wonderful, and that sauce sounds heavenly! I love that the marinade has mint in it. I'll bet these taste so good, and they would match perfectly with a mojito!! :)

    ReplyDelete
  25. This sauce sounds so wonderful...I bet it married so well with the lamb. Delicious!

    ReplyDelete
  26. This sounds so good. I love lemon with just about everything and, I have a lot of fresh-from- the-tree lemons right now. I have to try this one.

    ReplyDelete
  27. Beautiful photo and that sounds so delicious! Lemon and lamb are just perfect together.

    ReplyDelete
  28. this looks just lovely:) wish i had some right now!

    ReplyDelete
  29. i always go for the safer way by making stew with shanks although i would love to try the chops but end up with over cooked rubbery chops, so how exactly do you know they are done?

    ReplyDelete
  30. I love lemon in any form, sweet or savory. This recipe looks terrific!

    ReplyDelete
  31. Hi Carol! This sounds really good...especially the sauce. I have a French friend who loves to serve lamb so I will forward this to her! Happy weekend!...hugs...Debbie

    ReplyDelete
  32. @ Nammi - He uses a thermometer and goes by what the recommended temp, more or less. It's worked out fine for everything he's cooked on the grill these days!

    Thanks to everyone for the nice comments :)

    ReplyDelete
  33. These lamb chops look heavenly. Can't wait to try them!

    ReplyDelete
  34. This look wonderful! Thanks for linking up to savory sunday!

    If you are interested in doing a guest post some time I would LOVE to have you!! Let me know :)

    ReplyDelete
  35. I love lamb chops and I love lemon, so you sold me on the first sentence.

    ReplyDelete
  36. I wouldn't have thought of lemon with lamb - but it sounds delicious. Thanks for linking it in, Carol. I put the recipe title in for you. Hope all is going well with you. See you at Weekend Cooking!

    ReplyDelete
    Replies
    1. Thanks for fixing the title for me. All's well, thanks! Hope the same for you :)

      Delete

Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top