So you have a ton of flourishing herbs in your garden but you just do not know what to do with them? We are here to help guide and direct you on how to cook and garnish your food with all those wonderful herbs.
Today we are taking a bite out of Rosemary, Garlic and Lemon Grilled Lamb Chops, marinated and cooked to perfection.
Rosemary, Garlic & Lemon Grilled Lamb Chops
Tips and Tricks:
As Chef Marilena lead the class, she offered helpful tricks and tips for the students who were participating alongside her. The first tip is to make sure you buy lamb chops that are approximately the same size and thickness. This will ensure that the lamb chops cook evenly and in the same amount of time. If you have lamb chops of different sizes already sitting in the fridge, no problem! Simply group lamb chops of the same size together on the grill and take off each group at different times. How do you know when the lamb chops are done? Tip #2: use a thermometer, not a knife! Slicing into the lamb chop to check if it is done will actually break the pressure seal that is naturally in each lamb chop. When grilling or roasting, the pressure keeps all the juices inside and distributed evenly throughout the lamb chop. If you cut into the meat, that is when you get a juicy explosion. We recommend sticking a thermometer into the thickest part of the meat and cooking until each lamb chop reaches approximately 130º – 135º Fahrenheit.
Use a thermometer to monitor lamb chops
Taste:
The meat was incredibly moist and perfectly cooked. The fresh herbs and seasoning were a perfect complement to the lamb chop. Chef Marilena advised saving 1/3 of the marinade to brush on top of the lamb chops at the end. This created a strong punch of flavor in each bite. Just a hint of lemon hits your tongue and gives the lamb chops a fresh taste while the rosemary and salt kick in with a savory punch.
Chef Marilena explains the next steps to the class
Use your extra herbs to garnish the serving platter. Chef Marilena also recommended putting a dash of salt on top of the lamb chops when they are out of the grill. This will give the lamp chops a little extra kick of flavor on the bottom.
After working hard in the participation class, enjoy your well deserved and well cooked meal with fellow participants and new friends.
Enjoy your home cooked meal with new friends in class
Check back next week for a Vitamix recipe where we go over the power of this super blender!
Recipe: Rosemary, Garlic and Lemon Grilled Lamb Chops
(Serves 4)
2 TBSP. olive oil
4 TBSP. fresh lemon juice
1 tsp. lemon zest
1 TBSP. fresh rosemary, chopped
1 TBSP. fresh oregano, chopped (or 1 tsp. dried)
½ tsp. sea salt
¼ tsp. freshly ground black pepper
6 med. cloves of garlic, minced (about 2 TBSP.)
8 4 oz. lamb loin chops
1. In a small bow, stir together the oil, lemon juice and zest, the herbs, garlic, salt and pepper.
2. Trim the lamb chops of all visible fat and place them in a re-sealable plastic bag. Pour the marinade over them. Move the chops around in the bag so the marinade covers them well.
3. Seal the bag well and marinate for 30 minutes to 1 hour, at room temperature.
4. Remove the chops from the plastic bag and discard the marinade. Grill the chops for 4-5 minutes on each side for medium rare or a little more if you wish.
