Happy Easter

lamb chops

Easter comes early this year, and I guess it kind of snuck up on me, because I’m not sure yet what my plans are this weekend. I’ve been busy getting ready for the Boston Marathon (more on that next week!), but here’s a recipe I was thinking about making for Easter dinner. It’s one I recently prepared for a client’s 60th birthday dinner party: Grilled Lamb Chops.

The full menu included a fennel and apple salad (similar to the Winter Salad with Apples and Fennel that I posted last January), followed by the lamb chops served with Israeli Cous Cous with Dates and Rosemary, steamed rainbow carrots, a little Parsley Oil for garnish, and potato rolls with Chive Butter. (I’ll add some of the other recipes later.)

Dessert was a chocolate souffle, but I don’t have any photos of that, unfortunately. I guess I’ll have to make it again.

Grilled Lamb Chops
Serves 4
12 lamb rib chops (2-3 per person)
2 large garlic cloves, minced
2 tablespoons fresh oregano, chopped
Kosher salt
3 tablespoons olive oil

Spread chops in a single layer on butcher paper and pound until thin (about ½ inch) with the flat side of a meat tenderizer or a mallet.

Spread garlic and oregano evenly over the chops and sprinkle with salt. Drizzle olive oil over the top and let the meat rest for about 30 minutes.

Preheat your grill to medium high, and lightly oil the grill grate. Place chops seasoned side down and grill for 2 minutes, then turn over and grill the other side for another 2 minutes. This should make the chops medium rare; if you want them medium, try 3 minutes per side. Grill temperatures vary, however, so watch closely to avoid overcooking.

rainbow carrotsTo make sure everything was ready at the same time, I prepared the cous cous and cut up the carrots while the meat was resting.  Before I lit the grill, I started heating the water  for steaming the carrots, and just before I put the chops on the grill, I added the carrots to the pot and covered it.

Plate your dinner with a scoop of cous cous (or another rice or grain), a serving of the carrots (or another vegetable), and a drizzle of parsley oil for a garnish.

salmon & peeps 014If you, unlike me, have more time and energy to prepare Easter treats this year, consider making the Homemade Marshmallow “Peeps” recipe that I posted last year. Sure, you could buy holiday candy at the store, but it’s much more impressive and fun if you make it yourself.

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2 responses to “Happy Easter

  1. Pingback: Chive Butter | Thyme with Sage

  2. Pingback: Parsley Oil | Thyme with Sage

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