Marinated Lamb Chops with Grilled Vegetables
- Gluten Free
- Lactose Free
- Energy Kcal 446
- Carbohydrates g 18.5
- of which sugars g 11
- Protein g 35.4
- Fats g 25.6
- of which saturated fat g 4.8
- Fiber g 6.2
- Cholesterol mg 113
- Sodium mg 134
- Difficulty: Average
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Average
PRESENTATION
Marinated lamb chops with grilled vegetables serve up a plate that looks great and always brings folks together. Rich with a good garlic and rosemary taste, these lamb chops stand out among American grilling recipes for their moist texture and herbal goodness—the kind of comfort families appreciate all year. Tucked next to a bright mix of grilled vegetables, every serving feels hearty, balanced, and colorful. Kids usually like the crisp edges and soft centers on the veggies; adults love the real, robust lamb chop flavor that comes through with every bite. For relaxed family dinners or weekend BBQs, it’s hard to find something that fits the simple, joyous mood better than marinated lamb chops with grilled vegetables. Even for home cooks who prefer to keep things low-fuss, the nice presentation and honest, crowd-pleasing flavor make this dish one to repeat. Friends tend to ask for it. Families remember it. That’s always a good sign when reviewing any grilling recipes you might use for future meals.
Busy evenings and family events benefit from the kind of easy versatility this dish brings, since it works really well for almost any occasion. Need a main course for a small family celebration? Lamb chops and grilled veggies usually hit the spot, offering a reliable choice when you’re figuring out which quick lamb chop recipes actually deliver great results every time. Perfectly sliced veggie sides can make meal planning simple—plus, it’s a nice way to sneak in something light and healthy. Want to stretch the grocery budget? These American grilling recipes give families a straightforward, DELICIOUS way to enjoy flavorful meat and produce without extra effort. Switch up the sides or even stack leftovers for a handy lunch. No matter how you serve it (maybe with a few fresh herbs or just straight off the grill), marinated lamb chops with grilled vegetables add practical value for meal prep while keeping that home-grilled flavor front and center. It’s the straightforward favorite for family tables and backyard cookouts...and if you’re looking for a dish that delivers on taste, color, and nice texture, this one definitely belongs in your rotation.
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INGREDIENTS
- Lamb loin 2 - about 1 kg each with a layer of surface fat
- for the marinade
- Apple juice 1 tazza
- Lime juice - 1/4 cup
- Extra virgin olive oil - 1/4 cup
- Coriander seeds 1 spoonful
- Garlic 3 cloves
- Mint 10 leaves
- Fine salt 1 spoonful
- Ground black pepper 1 tsp
- Ground white pepper 1 tsp
- for the side dish
- Belgian endive 3 - heads
- Corn on the cob 2 - pre-cooked
- Red Tropea onions 2
- for the parsley oil
- Parsley 2 cups (100 g) - chopped
- Extra virgin olive oil 1.1 cups (250 ml)
How to prepare Marinated Lamb Chops with Grilled Vegetables
Start with marinating the rack. In a zip-lock food bag found at any supermarket, place the meat, then add the apple juice 1, lime juice 2, and hand-torn mint leaves 3.
Add the mignonette (coarse-crushed black and white peppercorns) 4, crushed coriander seeds 5, peeled and crushed garlic, and salt. Once everything is in the bag, seal the zip and shake vigorously to achieve a slight emulsion 6. Refrigerate for at least 1 hour.
Preheat the barbecue to maximum temperature. Meanwhile, cut the heads of endive lengthwise and the onions into rings. Corn cobs should be grilled whole and then cut off the cob afterward. Once the vegetables are ready, melt a tablespoon of butter 7 to brush onto the vegetables 8. Grill the vegetables at high heat for a few seconds to maintain structure while adding grill marks for flavor 9.
Meanwhile, prepare parsley oil by finely chopping a bunch of parsley, including the stems, and placing it in a mortar with oil 10. Crush the ingredients 11 with a pinch of coarse salt. Finally, strain without pressing 12 to keep the oil clear.
When it's time to cook the meat, remove it from the marinade and pat dry with a paper towel 13. Lightly brush with vegetable oil and grill at high heat 14. Remember that the apple juice sugars absorbed by the meat will caramelize quickly 15, potentially burning.
Once the surface is well-seared, remove from heat and wrap the meat in a triple layer of aluminum foil, then place it back on the barbecue 16 away from direct heat. If you have a lid for your barbecue, keep it closed. Cook for the recommended time, remove from heat, and leave the meat wrapped to rest for at least 10 minutes to allow juices to redistribute. Take the meat out of the foil 17, slice the chops 18, and plate three per guest with the grilled vegetables and previously cut corn. Drizzle with parsley oil and some of the cooking juices collected from the foil. Sprinkle with mineral salt (black, red, or coarse salt) and serve hot.