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/ 

Balsamic Ginger Dressing

Salad Dressing Curet

Salad Dressing Curet

Balsamic Ginger Dressing

Balsamic Ginger Dressing

 

Balsamic Ginger Dressing

Chad’s Favorite Home Made Dressing

Our House Dressing

“THE” Dressing

Dressing in the Curet

The dressing of many names!  It is so good.  It is a balsamic ginger dressing, it’s Chad’s favorite dressing, we call it our house dressing,  when people ask for it they say “THE” dressing, and I make it in a curet with not much measuring.  When people ask for a recipe, its hard to give them one since I only measure a couple of things.   So, I thought what a great way to write the recipe…  Take a picture of the curet and show lines and arrows with the ingredients.

Just about everyone has a curet in their cabinet from when you called yourself making homemade dressing by buying the Italian seasoning packet and filling the curet to the lines marked with vinegar (V), water (W), and oil (O).   Okay…  i admit it was good but making dressings from scratch is so easy, fresh, and delicious. So why not make home made dressing?

If you don’t already own a curet…  Just run up to your local grocery store and look in the section with the dried, premixed, salad dressing packages.  Just about avery grocery store I’ver ever been in has them.  And if not…  there’s always Walmart.

I am going to give you a list of ingredients.  Don’t be intimidated by the long list.  I try to always keep these ingredients on hand and I usually always have fresh limes.  So…  go get yourself a curet and all the everything listed below and let’s make “THE” dressing!!!

Juice of two limes (I go ahead and juice the limes first and set them aside.  This is the last thing I add to the dressing.)

Balsamic vinegar

Red wine vinegar

Rice vinegar

1 tsp kosher salt

1 tsp coarse ground black

1 TBS ginger powder

a pinch of red pepper flakes

1 TBS Minced Garlic Powder

2 small packages Splenda

Extra virgin olive oil

Hot chili oil

1 TBS Worcestershire

1 TBS lite soy

 

Add the ingredients according to the picture.  Serve over a bed of your favorite salad mix.