So, as you’ve figured out it’s full-on BBQ season.
A great appetizer that my hubby has been making lately is baby lambchops. I have to admit that I was spoiled by the lambchops at the Palm on West Street in NYC, they were just amazing. However, looks like the bald guy has nailed this recipe. And of course I had to add my two cents to make it pretty!
The marinade he created is the following: EVOO, Sazon con Azafran (by Goya – see pic below), chopped onions (small chop), garlic and dill. Just toss it all in a covered container and shake, shake, shake. Let chops sit for about 30 minutes before cooking on grill (you can keep them out while you prepare the BBQ. Never put cold food, straight from fridge onto a hot grill, it messes with the grill temperature. There’s a good explanation for this bad practice (and I get it, we’re all in a rush) here. Note that lambchops should be cooked medium rare (about 120 degrees if you’re using a thermometer).
My addition to this great dish was a beautiful mint pesto (I really dislike mint jelly, which I know is the traditional accompaniment for lamb). I have mint growing on the patio so I harvested some leaves, tossed into my food processor with some EVOO, garlic (to your taste) pine nuts (aka pignoli – which you can toast for a few minutes before incorporating to enhance the nutty flavor) and salt & pepper. I would not add cheese to this pesto as I think the richness of the mint and the lamb is just enough. Process until all ingredients are incorporated and plate!
The outcome was amazing, really. Such rich, earthy flavors cooked al fresco on a grill – I mean how much better does it get?