Bobby Flay's Grill It! - Bobby Flay [37]
Grilled Lamb Chops with Garlic and Mustard
This garlic-mustard mixture is almost like a wet rub, without a lot of oil; the mustard not only acts as a crucial flavoring but also helps as an anchor to keep all of the other flavor components adhered to the lamb. I call for two varieties of mustard here: whole-grain for its robust taste and look, and smooth Dijon for its sharpness. The rest of the ingredients are distinct yet all in perfect balance: smoky paprika and fresh thyme, sweet honey and salty soy sauce, and mellow olive oil and acidic vinegar. As for the garlic, it’d be a totally lesser dish without it!
Serves 4
¼ cup whole-grain mustard
2 tablespoons Dijon mustard
3 cloves garlic, finely chopped
2 tablespoons red wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon finely chopped fresh thyme leaves
2 teaspoons Spanish paprika
Coarsely ground black pepper
12 (3-ounce) baby lamb chops, frenched
Kosher salt
Heat your grill to high.
Whisk together both of the mustards, the garlic, vinegar, soy sauce, oil, honey, thyme, paprika, and ¼ teaspoon pepper in a medium bowl. Pour half of the mixture into a second bowl and set aside for serving.
Season the chops on both sides with salt. Brush each chop with some of the mustard mixture and place on the grill, mustard side down. Grill until golden brown and slightly charred, 2 to 3 minutes. Flip the chops over, brush with more of the mustard mixture, and continue grilling to medium-rare, 2 to 3 minutes longer.
Remove from the grill, brush with the reserved glaze, tent with foil, and let rest for 5 minutes before serving.
Grilled Baby Lamb Chops with Balsamic-Honey Glaze and Mint Pesto
Just in case you were thinking it, let me tell you that lamb with mint is not overdone—at least in this case. It’s a classic pairing for a reason. Mint’s bright, herbaceous taste is the perfect foil for intensely flavored lamb. But this mint pesto couldn’t be any farther from the insipid mint jelly you might be thinking of. It’s fresh and savory, pungent with garlic, and rich with Parmesan cheese and pine nuts. This delicious pesto is just the right condiment for the simple, tangy-sweet balsamic-honey glazed lamb.
Serves 4
½ cup aged balsamic vinegar
¼ cup honey
Kosher salt and freshly ground black pepper
12 (3-ounce) baby lamb chops, frenched
2 tablespoons olive oil
Mint Pesto (recipe follows)
Heat your grill to high.
Whisk together the vinegar and honey in a small bowl and season with salt and pepper. Pour half of the mixture into a separate bowl and set aside for serving.
Brush the chops on both sides with the oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes, or until golden brown and slightly charred. Turn over, brush with some of the balsamic-honey glaze, and continue grilling for 2 minutes longer for medium-rare.
Remove from the grill, brush with the reserved glaze, tent with foil, and let rest for 5 minutes. Serve 3 chops per person and top each with a few teaspoons of the mint pesto.
Mint Pesto
Makes approximately ¾ cup
1½ cups tightly packed freshly flat-leaf parsley leaves
1 cup tightly packed fresh mint leaves
1 clove garlic
2 tablespoons pine nuts
⅓ cup extra-virgin olive oil
3 tablespoons freshly grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper
Combine the parsley, mint, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until smooth. Add the cheese, season with salt and pepper, and process for a few seconds to combine. Scrape the pesto into a bowl. The pesto can be covered and refrigerated for up to 2 hours. Bring to room temperature before serving.
Grilled Lamb Chops with