BBQ Lamb Chops w/ Root Veg Boulangère

Grilled Lamb Chops
After all the good Irish food & drink from Paddy’s Day I figured some of you guys might need a little cleansing food for the weekend. This is a great seasonal dish highlighting some beautiful lamb and  veggies that some people may not use or even know of. I grew up eating turnips all the time. They have a delicious sweet nutty flavour. They’re in season right now but with spring just here you should take advantage of these great veggies while they last. Those of you who know my cooking style will know I’m all about simple delicious food and this definitely fits the bill. I didn’t want to mask the great natural flavour of the grass-fed lamb so I just enhanced it with some flavourful fresh garden herbs.

LAMB RECIPE:
Serves 4

2 racks of grass-fed lamb (16 chops)
1/4 tsp salt – use to season before grilling
1/4 tsp pepper – use to season before grilling

Marinade:
1/4 cup fresh thyme
1/4 cup fresh parsley
2 garlic cloves – minced
1 lemon – zested
3 tbsp olive oil

Grilled Lamb Chops
Mix all marinade ingredients together and toss lamb chops in marinade for at least 2 hours up to 6 hours, refrigerated.

Remove chops from fridge 1 hour before grilling to let return to room temp.

Preheat grill (outdoor or stove top) on medium for 5 minutes.
Season chops with S&P. Sear for 3-4 minutes on each side for medium rare. Remove from grill and let rest for 3 minutes before serving.

Paleo Root Veg Gratin

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