Grilled Lamb Chops

Roaming around Dorignac's on Sunday, we were contemplating what to cook for the week. Grabbed some veggies, some fingerling potatoes, and some other gear. Chicken, ehh. Pork, wasn't grabbing our attention. And then lamb. Why not lamb? We have a rosemary bush at home, weather has been nice enough to grill, and lamb is very high in recession fighting properties. So lamb it was.

Three lamb chops to a pack at the Dorignac. Marinate them in some crushed rosemary, garlic, olive oil, salt and pepper. In the meantime, half the fingerlings and toss with garlic, olive oil, salt, pepper, and rosemary. Sensing a theme here? Throw into a 400 degree oven until brown. Light fire on grill. Take dogs for their daily constitutional. Here is Penny, making an Elvis face and begging to go on a walk.

When coals are white hot, throw a few stems of rosemary into the fire. Remove lamb from marinade and wipe off excess oil, garlic, and rosemary. Place on grill, cook over high heat for 4 minutes per side (rotating the meat 90 degrees after 2 minutes on each side to get those char marks), until medium-rare.

Serve with the roasted potatoes and a tzakiki sauce. Greek yogurt, some diced and seeded cucumber, some parsley or whatever fresh herb you have (dill is traditional, I did not have dill), crushed garlic, salt and pepper. You can make this sauce ahead of time.


Dessert was fresh Ponchatoula Strawberries macerated in Balsamic Vinegar with a touch of sugar served on top of just beginning to melt vanilla ice cream.

Pretty fly for a Monday Night Supper.