Truffle and Balsamic Marinated and Grilled Lamb Chops

Truffle and Balsamic Marinated and Grilled Lamb Chops

Truffle and Balsamic Marinated and Grilled Lamb Chops

Truffle and Balsamic Marinated and Grilled Lamb Chops

Truffle and Balsamic Marinated and Grilled Lamb Chops

 

 

Truffle Marinated Lamb Chops on the Grill

Truffle Marinated Lamb Chops on the Grill

Truffle and Balsamic Marinated and Grilled Lamb Chops

 Truffle Oil…….Hmmmmm…. I would have told you that I didn’t like it!  I think it all goes back to a time when I thought,  if a little is good then a lot must be better!  About seven years ago, I made a crabmeat pasta dish that called for truffle oil.  I think I was a little heavy handed on the truffle oil which resulted in a big waste of some perfectly good lump crabmeat.  I have since learned that certain flavors are best if started out in smaller measurements and if you need more, you can always add it.  Truffle oil is definitely one of those flavors!  I am  going to give another plug in for the specialty store that Chad and I recently discovered.  Olivella, is a store in Mobile that carries a great variety of fine olive oils infused with different flavors as well as aged balsamic vinegars that are also infused with all sorts of wonderful flavors.  This is where I bought my truffle oil.  I was actually a little reluctant to purchase it out of fear that I would have another disaster and ruin another perfectly good dinner.  Something in the back of my mind told me I should give it another try.  So I did and here are the results.  Some of the most delicious lamb chops I have ever eaten!

 

For the Marinade:

 3 – TBS pomegranate balsamic (or regular balsamic) This also came from Olivella.

2 – TBS good quality white truffle oil

1 – TBS red wine vinegar

1 – TBS minced fresh garlic

2 – tsp kosher salt

1 – tsp coarse ground black pepper

pinch of red pepper flakes

Juice of a lemon

Handful of fresh thyme, stems and all

 

6  – Bone in Lamb chops

Combine all of the marinade ingredients in a gallon zip lock bag.  I pulled some of the thyme leaves off but ended up tossing the stem in as well.  Add the lamb chops and turn the bag so the lamb chops are coated in the marinade.  Refrigerate for at least 4 – 6 hours but preferably over night.  Spray a grill with canola no stick and heat over high heat.  Let the grill get very hot.  Add the lamb chops to the grill.  Grill on the first side for 4 minutes.  Flip the chops to the other side and grill for another 2 minutes for rare or  3 – 4 minutes for medium rare.   I served these with a creamy avocado pasta and a tomato and feta salad!!!  The flavor combinations really worked great together.

 Serve and enjoy!!!

Creamy Avocado Linguine

Creamy Avocado Linguine

http://tastefulthyme.com/2013/09/21/creamy-avocado-linguine/

 

 

Tomato and Feta Salad

Tomato and Feta Salad

http://tastefulthyme.com/2013/09/21/tomato-and-feta-salad/ 

Comments

  1. Very delicious! I really want to try it 🙂

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