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/ 

Lamb Chops with Fresh Herbs

Lamb Chops with Fresh Herbs

Lamb Chops with Fresh Herbs

Lamb Chops with Fresh Herbs

     For those of you who say they don’t like lamb… well maybe you don’t.  But chances are if you think you don’t… you probably have had overcooked lamb!  One word for overcooked lamb… NASTAY!!!!!  This recipe for lamb is so easy and quick it can literally be thrown together in just a few minutes.

Ingredients List:

Olive oil spray

6 to 8 bone in lamb chops, depending on the number you’re serving.  They usually average about 4 to 5 ounces each.

Olive oil for drizzling

Balsamic vinegar for drizzling

Kosher salt

Fresh cracked black pepper

Garlic powder

Onion powder

3 to 4 springs of fresh rosemary

5 to 6 springs of fresh thyme

Approximately 1/4 cup of white wine

 

Cooking Instructions:

Coat the bottom of a 13 inch cast-iron skillet with olive oil spray.  Place the skillet in a cold oven and preheat the oven to 425°.  While the oven is preheating,  season the chops.  Drizzle all sides of the chops with the olive oil. Next, drizzle on the balsamic.  Turn the chops making sure they are coated well with the balsamic and olive oil.  Season both sides of the chops with the salt, pepper, garlic powder, and onion powder.  When oven has reached 425° remove the skillet to the stovetop.  Turn the burner on high heat.  Add the lamb chops to the hot skillet and let them sear for three minutes.  After three minutes turn the chops over.  Let them sear for another two minutes.  At the one minute mark,  toss in the fresh herbs and pour in the white wine.  After the two minutes return the skillet to the hot oven.  Cook the chops for exactly 3 minutes.  These chops are going to be rare but not overly rare.  Go ahead and remove the chops to the serving plates.  Spoon a little bit of the pan juices over the chops.  Serve with a fresh garden salad and a side of seasoned pasta!!!

Enjoy!!!!!