Grilled Lamb Chops with Tomato, Mint, and Garlic Sauce

I don't know how you feel about grilling on an outdoor barbecue grill whether it may be a simple charcoal grill or, a fabulous spacious gas grill that just with one click of the starter button, it lights instantly...just stay away from the fire and not let your hair catch on fire...lol!

Grilling is not just for men...your hubbies are not always the 'grill masters'! When you watch those cooking shows you can see how many women are quite competent in the grilling contest against the men and win! Well, this is not a grilling or cooking contest post, I'm getting way too off from the subject!

If you're a 'meat lover' and like grilled meats, these succulent 'bone in' lamb chops are perfect and easy grilling, once they have been properly marinated for at least 30 minutes in a simple drizzle of extra virgin olive oil, salt and pepper...ready to grill!

I do recommend the delicious Tomato, Mint, and Garlic Sauce to go along with it. Easter is around the corner this Sunday and if weather permits just get out to enjoy the beautiful Spring weather, and light up your grill. There are other enjoyable side dishes to grill along with the lamb, and have yourself a fun and blessed day!

Grilled Lamb Chops with Tomato, Mint and 

Garlic Sauce

recipe ispired by; William-Sonoma

• 8 thick-cut bone-in lamb loin chops, each 1 1/2
   inches thick, 2 to 2 1/2 lb. total weight
• Extra-virgin olive oil for coating, plus 1 Tbs.
• Kosher salt and freshly ground pepper,
   to taste
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh basil
• 
  

For the sauce:

• 1 Tbs. extra-virgin olive oil
• 1 small shallot, minced
• 2 garlic cloves, minced
• 3 tomatoes, peeled, seeded and coarsely
   chopped
• 2 Tablespoons balsamic vinegar
• Kosher salt and freshly ground pepper, to taste
• 6 to 8 fresh basil leaves, cut into narrow strips
• 6 to 8 fresh mint leaves, cut into narrow strips
• 1/4 cup dry red wine
• 
  
•  In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and sauté until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes. 
• Add the wine and vinegar ,season with salt and pepper. Cook until flavors have incorporated, 3 to 4 minutes. Remove from the heat, stir in the basil and mint, and set aside until the lamb chops are roasted.
• 
  

Chops cut from the loin are the most costly of the various types of lamb chops, but they are also the tastiest and most tender. This recipe calls for double loin chops, which are simply cut twice as thick as a typical loin chop. While the chops are resting, a quick pan sauce of tomatoes, garlic, basil and mint that will be drizzled over them at once it is served. Roasted potatoes on the side, couscous or Basmati rice would round out the plate.

Light up your outdoor gill on high and let it heat up for about 10 minutes. Place the lamb chops on the hot and high grill and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side. Immediately turn the grill temperature down to medium and grill the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125° to 130°F for medium-rare, 5 to 6 minutes. 

Remove the pan from the grill, and transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest for a few minutes and add the  accumulated juices to the sauce.

Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately. Serves 4.

Linking to:
Full Plate Thursday #373

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Toasted Parmesan Tomato Bread

Labor Day came...and went, yesterday; a huge 'downpour' of rain in the early afternoon here, in S. Florida in Palm Beach County. As for the Ft. Lauderdale and Miami area...no rain, whatsoever!

I had lunch with my family, and came back home early hoping to spend the day relaxing on the beach...no such thing happened. Its as if the rain came out of nowhere...once the downpour starts, there's no 'ending' or 'letup', so you're either stuck in a store, or in your car because the minute you step outside you are drenched from head to toe...even with an umbrella, which by the way will turn 'inside-out' from the strong wind!

I enjoyed my evening with the super comforting, crunchy, fresh tomato toast with the Parmesan topping and even better, a slice of provolone cheese to melt and give me the ooey-gooey cheese effect. You start out making this toast as a garlic toast but totally 'kicking it up a notch' as chef Emeril Lagasse would say.

With all the great cook books, magazines, every now-and-then I like to try some recipes from my local newspaper in the weekly recipe section of the Palm Beach Post!

TOASTED PARMESAN TOMATO BREAD
adapted from the Palm Beach Post Times

4 cloves of garlic minced
1 large sprig fresh rosemary, finely chopped
1/4 cup olive oil
1 teaspoon Kosher salt
ground black pepper
4 large thick slices sourdough bread
4 large tomatoes
3 ounces Parmesan Cheese

Preheat oven to 350 degrees F. In a small sturdy bowl, combine the garlic, oil, salt and black pepper to taste. Mix well, then use the back of the spoon to mash the garlic and rosemary together to form a paste.

This method can also be use in a mortar and pestle, or a min food processor. The rosemary will not mash well, but it is fine. Spread quarter of the mixture over each slice of bread.

Note: the original recipe calls for 4 slices of bread and 4 tomatoes, I used 2 slices of bread and 2 tomatoes to cut 2 middle slices from each tomato for the bread.
Also, the original recipe calls for broiling the slices of the bread...I baked it first for about 5 to 10 mines and then added to cheese, and the provolone cheese slices which recipe does not call for.
Also, for the garlic...as you can see on the photo, I purchased the peeled fresh garlic in this plastic jar, and chopped it in the mini food processor. As for the fresh rosemary, it is easier to chop with knife and add to the garlic, and fill the jar up with canola oil (not olive oil)

What I did, was get a small bowl, take a spoonful of the garlic rosemary mixture with the canola oil, and add extra virgin olive oil to the garlic mixture and add the salt and pepper into the bowl and spread some of that mixture on the bread. I topped both slices with the large slices of tomatoes and get it ready to put into the toaster oven. Better to save time and electricity if you only make to slices...use your toaster oven.

Be sure to reserve the tops and bottoms of your tomato slices for another use...don't discard them.

Shave some of the Parmesan cheese over the tomatoes with a carrot peeler, which makes it easier to peel.

Set the assembled bread on a baking sheet in the middle rack of your oven.

(follow this method if you are using 4 slices of bread; I used 2 slices of bread and put mine in a toaster oven...no baking sheet needed because you want the bottom to get toasted, as well.)

Bake for about 7 to 10 minutes, and add one or 2 slices of provolone chees on each slice of bread. You can also use mozzarella instead of the provolone. You can broil bread slices now, and get the cheese nice and brownish, which takes about 3 minutes.

You are ready to serve, and enjoy!
 

I added an extra slice of cheese to broil to make it more bubbly, and ooey-gooey cheesy sensation! A perfect little meal by itself, or a hefty 'snack'!

The grey scene on the ocean from my beach photographed from my balcony, on the second floor

another scene later, from the other side on the intracoastal waters...pinkish sky at dusk means windy day the next day!

 

Thanks for all your sweet comments and support of friendship! Those of you that celebrated Labor Day...hope you had a nice and sunny day! xo

 

Moroccan Spicy Shrimp

I just love to make skewered, broiled, or grilled shrimp. So fast, so easy, it's elegant, yet casual for any occasion. With the combination of the Moroccan spice blend, and Hungarian hot paprika, you can start with a Hungarian Csardas(a folk dance)...and end up Belly dancing...your choice. These spices really kick!

Moroccan Spicy Shrimp 

18 oz. peeled and deveined shrimp, tail left on

4 Tablespoons extra virgin olive oil

juice of 1 lemon

2 cloves of garlic, chopped

1/2 teaspoon salt

2 teaspoon hot Hungarian paprika

1 teaspoon coriander

1 teaspoon ground ginger

1 teaspoon cayenne pepper

Put all the shrimps, in a large baggie, In a small bowl, mix all the ingredients, and pour over the shrimp, seal and refrigerate for about 30 minutes. Soak about 4 or 5 large bamboo sticks in cold water, for the same amount of time. skewer shrimp, as shown on photo, and broil, until they turn pink in a preheated broiler/oven, or you can grill them, which is also very nice. Should be about 40-44 shrimps. 

note: do not throw away the leftover marinade. You can brush more on top while you're broiling, or grilling, or you can heat in microwave for extra sauce. Serve with extra lemon slices, or wedges on the side.

Just have to show off this beautiful Italian platter. Notice the little butterfly on the right side? I found this in an antique shop, in West Palm Beach, before my "thrifting days." I still consider this a bargain. To me, it's not just a bargain, but to treasure something like this, which is so beautiful. The cost of this platter was about $35.00. I still think it was a bargain. The Moroccan spicy shrimp was served on this platter.