Thursday, June 30, 2011

Grilled Lamb Chops with a Blueberry-Balsamic Reduction, Baby Red Potatoes and Asparagus

Sticking with the "summer grill" theme I am adding one of my favorite dinners to date.  If you are a lover of all things lamb (As you very well should be!) then this is the dinner for you!

For the lamb chops you will need:

2 Lamb Chops (We get ours at Springfield Butcher and if you are in the area, we suggest you do the same!)
2 Tbsp. of olive oil
Salt & Pepper

Sprinkle the lamb chops with salt and pepper and prepare to cook!  The first, and most critical step in the cooking process, is to sere the lamb chops in a skillet.  Add the olive oil to a skillet and crank the heat up on the stove!  Once the oil is hot, but not smoking, add the chops and sere for about 30-45 seconds on each side or until a golden brown color is achieved.  (Ensure to do this to all sides of the lamb, including the outer edges.)  Once you have sered the chops, and locked in the juices, place them on the grill 400-450 for 5-6 minutes on each side.  (Anything more than this and you will be doing a disservice to the meat!)  Do not forget to let the lamb rest on a plate,covered in aluminum foil, for approximately 5 minutes before you eat it.

For the asparagus you will need:

1 lb. Asparagus (Thinner asparagus always tastes better!)
Drizzle of olive oil (Don't be afraid to use it!)
Salt & Pepper
1-2 Sheets of aluminum foil

Snap the ends off of the asparagus and then rinse them.  Use the sheets of aluminum foil to create a makeshift tray that you can place on the upper rack of your grill.  Place the asparagus in the tray, drizzle with olive oil, add salt and pepper to taste.  Cook on the upper rack of the grill, 400-450 for 10-15 minutes or until desired tenderness is achieved.  (We prefer the tips to be crispy and charred.)

For the potatoes you will need:

1 lb. Baby Red Potatoes
3-5 Garlic coves (Chopped or Minced)
3-5 Tbsp. of butter
Drizzle of olive oil (Don't be afraid to use it!)
Salt & Pepper
1-2 Sheets of aluminum foil (You will cook them in this.)

Chop the potatoes in to quarters and place in water for 3-5 minutes to get some of the starch out.  Drain them, and place them on a sheet of aluminum foil.  Add the garlic, olive oil, butter, salt and pepper and seal in the aluminum foil.  Cook on the grill, 400-450 for 15-20 minutes or until the potatoes are fork tender.

For the blueberry-balsamic reduction you will need:
(This recipe was adapted from a fellow blogger website and can be found at the following link

1/4 c. Onion, finely chopped
1 Garlic clove, finely chopped
1/2 c. Fresh blueberries
2 Tsp. water
1 1/2 Tbsp. Balsamic vinegar
1 c. Chicken broth
1 Tbsp. of fresh basil, chopped (We grow our own!)
1/2 Tbsp. of unsalted butter

Place the onions in a skillet and cook for about 5 minutes. While the onions are cooking, place the blueberries and water in a microwave-safe dish and smash them with the back of a spoon.  Cook them in the microwave for about 1 1/2 minutes.  Add the garlic to the onions and cook another minute. Add the chicken broth and scrape up the browned bits on the bottom of the pan with an appropriate utensil.  If you have expensive pans like we do, you do not want to scrape the pans.  (I recommend using OXO products, they are pan friendly.)  Add the rest of the ingredients and simmer until the sauce is reduced by half, about 7 minutes.  Add as much as you want to the chops, it's nothing short of amazing!!

The result is this...

No comments:

Post a Comment

Want an email when new posts are up?