These grilled lamb chops are a nice treat to make on your outdoor grill to entertain guests.
Prep Time35 minsCook Time30 minsTotal Time1 hr 5 mins
Herb & Garlic Marinade
2 large garlic cloves, fine minced or pureed
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
0.50 tbsp onion powder
Pinch of cayenne
2 tbsp olive oil
Lamb
4 Lamb shoulder chops, ¾ to 1 inch thick (round bone or blade)
Course kosher salt
Fresh ground black pepper
Skordalia
1 tbsp almonds
3 large cloves garlic
1 potato, boiled with skin, chopped (use warm)
0.25 tsp coarse salt
0.25 tsp white pepper
3 tbsp white vinegar
3 tbsp sparkling water
1Combine marinade ingredients in a bowl and mix well. Massage marinade onto all sides of the chops, seal in a plastic bag and refrigerate for at least one hour to overnight. Once marinated, remove from the refrigerator, discard excess marinade and season both sides with salt and pepper. Lay chops out on a platter and allow to come to room temperature.
2Bring 2/3 of an outdoor grill to high heat, allowing some grill space for indirect heat. Clean and oil grill well and close lid for 5 minutes. Oil the grill again and add seasoned chops, making sure not to crowd them. Grill for 3-4 minutes per side. Move chops to indirect heat side of the grill and close lid. Cook for 5-7 minutes or until desired doneness is achieved. Remove from grill, loosely tent with foil and let rest for 5 minutes before serving.
Skordalia
3In food processor, grind almonds until very fine.
4Add garlic, potato, salt, pepper and process until smooth.
5Add vinegar and sparkling water and process until consistency of creamy mashed potatoes.
6Tip: Can be prepared day ahead. Bring to room temperature the day of use.
Prepare
8Grill the chops to desired doneness
9Spoon beans on a platter, top with grilled chops and a bowl of skordalia.
Recipe from Chef Jim Botsacos, Molyvos (New York)
Ingredients
Herb & Garlic Marinade
2 large garlic cloves, fine minced or pureed
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
0.50 tbsp onion powder
Pinch of cayenne
2 tbsp olive oil
Lamb
4 Lamb shoulder chops, ¾ to 1 inch thick (round bone or blade)
Course kosher salt
Fresh ground black pepper
Skordalia
1 tbsp almonds
3 large cloves garlic
1 potato, boiled with skin, chopped (use warm)
0.25 tsp coarse salt
0.25 tsp white pepper
3 tbsp white vinegar
3 tbsp sparkling water
Directions
1Combine marinade ingredients in a bowl and mix well. Massage marinade onto all sides of the chops, seal in a plastic bag and refrigerate for at least one hour to overnight. Once marinated, remove from the refrigerator, discard excess marinade and season both sides with salt and pepper. Lay chops out on a platter and allow to come to room temperature.
2Bring 2/3 of an outdoor grill to high heat, allowing some grill space for indirect heat. Clean and oil grill well and close lid for 5 minutes. Oil the grill again and add seasoned chops, making sure not to crowd them. Grill for 3-4 minutes per side. Move chops to indirect heat side of the grill and close lid. Cook for 5-7 minutes or until desired doneness is achieved. Remove from grill, loosely tent with foil and let rest for 5 minutes before serving.
Skordalia
3In food processor, grind almonds until very fine.
4Add garlic, potato, salt, pepper and process until smooth.
5Add vinegar and sparkling water and process until consistency of creamy mashed potatoes.
6Tip: Can be prepared day ahead. Bring to room temperature the day of use.
Prepare
8Grill the chops to desired doneness
9Spoon beans on a platter, top with grilled chops and a bowl of skordalia.
Grilled Shoulder Blade Chops with Gigantes Beans and Green Skordalia
Great
It’s raining cats and dos so we used a grill pan – the copes were so flavorful and tender- used European flat Beans.. the Skordalia was fabulous! Loved this recipe!