Sunday, April 18, 2010

Grilled Lamb Chops over Lemon Vinaigrette Arugula

This is hands down my favorite weeknight dinner...I adore lamb chops and my kids love these ....the marinade I use gets rid of any gaminess that lamb can tend to have and leaves you with this lick your fingers (and the bone for my fellow carnivores) yumminess!!! I love the simplicity of the ingredients, ease and again quickness of this healthful no carb meal....I promise you will be making this at least once a week. The arugula can be used as a base for any meat, steak, chicken cutlets or even salmon!

So pay attention because if you blink it will be over and done that is how easy it is!!

Lamb chops for 4

8 lamb chops, trimmed of excess fat

2 cloves garlic chopped

3 springs rosemary, leaves removed and chopped

1 tsp cayenne pepper (less if you do not like spicy)

1 tsp pepper

1/4 tsp freshly ground pepper

1/4 cup olive oil

Place all ingredients in a ziploc bag and marinate for at least an hour but upto 24 hours if you want to do it in advance. Prepare grill medium high heat, cook for 4 minutes each side for medium rare...presto lamb chops extraordinaire!!

Arugula in Lemon Vinaigrette

2 bags arugula (I love it when they call it rocket!)

1 lemon, juiced

1/4 cup good extra virgin olive oil

salt and pepper to taste

Parmigiano Reggiano (I use a vegetable peeler to peel the block of cheese or use a grater, the amount here is up to you!)

Place lemon juice in a bowl add salt and pepper to taste and then whisk in the olive oil to create a thickened sauce, pour over arugula, top with Parm and then lamb chops....

WOW, now you cannot say this isn’t insanely easy and so fancy looking!!!

1 comment:

  1. Alright my darling sister, does this mean I'm blogging? Anyway,I was wandering through the grocery store after work tonight, saw chicken thighs, and thought of you. Ha! You know I love you and of course - I was thinking dinner. So I did a little combo a'la Wilson style. I went pretty close to your chicken recipe but leaving out the thyme cause I only had rosemary and subbing in shallots for the red onion - a little sweeter =)The second they hit the grill pan Jay was totally stoked! To accompany them I hit up the Arugula and lemon salad. I kept the dressing the same but added some green leaf (Jay can't hang with straight arugula) and julienned some green onions into the salad. But wait, there were some leftover pine nuts in the cabinet so I toasted those and tossed them in - yup pretty fabulous. To finish it off, a crusty baguette; sliced, toasted and smeared with a garlic and herb goat cheese and stuck right into the salad. All together with a yummy Pinot Grigio (I know, you like red, but you weren't here. All and all a delicious Colorado dinner inspired by you! So to wrap it up I love you lots and miss you tons and can't wait to see you again... Dev