Are you looking for an elegant Easter lunch that will "wow" your family, but not turn you into a kitchen slave in the process? May I suggest grilled lamb chops. For years, this has headlined on our Easter lunch menu (as well as other holidays too). Elegant, exotic, economical (compared to steak!), and easy to prepare. Larry said this evening, as he gnawed on a chop, "I think this is my favorite meat."
Due credit for this recipe goes to Bobby Flay's Grill It!; my method has morphed from one of his. Something about lamb just seems appropriate for Easter and spring. I purchase racks of Australian lamb from Costco, and then cut them apart into individual chops. The bones are already "frenched" or shaved clean, but sometimes I have to cut away a bit of fat from the rack of lamb. Excessive fat will cause impressive flair ups on your grill. And if you feel the lamb needs more acidity, by all means, pair it with a lovely, full red wine. I am all about balance.
Grilled Lamb Chops
2 racks of baby lamb chops, cut apart into 16 individual chops
1/2 c. balsamic vinegar
1/4 c. honey
1 heaping tablespoon chopped fresh rosemary
olive oil
coarse sea salt and freshly ground black pepper
Prepare the chops. Trim away excess fat. Cut the racks of lamb apart, using the bones as a guide, with one bone per chop. Place the chops in a single layer on a sheet pan. The chops should set at room temperature for half an hour before grilling. If you are doing this earlier in the day, cover them with plastic and refrigerate.
To prepare the glaze/dipping sauce, vigorously whisk together the balsamic vinegar, honey and chopped fresh rosemary. Divide the mixture in half.
Heat the grill to medium-high heat. Of course a charcoal grill is always better, but sometimes a gas grill is just more convenient. Be sure that the grill grates are very clean. Drizzle the room temperature chops with olive oil, rubbing to completely cover the meat. Sprinkle generously with coarse sea salt and freshly ground pepper. Repeat on the other side of the lamb chops.
Get everything assembled by the grill, as the process goes FAST! You will need the prepped chops, one of the bowls of glaze, a long handled brush to apply the glaze, and tongs. Waiting in the wings you will need a large platter, the other half of the glaze, and a large piece of foil.
Place the lamb chops on the grill. Grill for 3-4 minutes and then turn them over. Brush them with the balsamic/honey glaze and grill for another 3 minutes or so. The goal is to get a good char on the outside, but have the chops be medium-rare inside. Remove them to the waiting platter and drizzle the other bowl of glaze over the chops. Tent with a large piece of foil for five minutes. This will provide 4 generous servings, or 6 servings if you have lots of sides.
Medium rare is the desired finished temperature.
Spring elegance.
I throw the bones into a plastic bag and put it in the freezer. This makes two labradoodles extremely happy.