by aargersi
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aargersi's Notes:
Expand4 lamb chops (I used the lollipops but the little t-bones would work too) Ask a question about this ingredient
olive oil Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 large sweet potato Ask a question about this ingredient
4 cloves roasted garlic (see note) Ask a question about this ingredient
low salt chicken broth Ask a question about this ingredient
2 teaspoons honey Ask a question about this ingredient
2 stems of green garlic Ask a question about this ingredient
3 tablespoons chopped fresh mint Ask a question about this ingredient
1/4 cup coarsley chopped Italian parsley Ask a question about this ingredient
2 tablespoons red wine vinegar Ask a question about this ingredient
1/4 cup good quality extra virgin olive oil Ask a question about this ingredient
Make the chimichurri - into the food processor with the white and pale green parts of the garlic, mint, parsley, red wine vinegar, 1/4 cup olive oil, a pinch of salt a grind of pepper and 1 tsp honey. Process this until it is well chopped and blended but not completely smooth. Taste it and according to your preference you may want more vinegar, honey, salt or pepper. I like mine vinegary. Put it in a container in the fridge.
Ask a question about this stepPrep the lamb chops - lightly coat with olive oil, then sprinkle them on both sides with a generous amount of salt and pepper. I used kosher salt and fresh cracked pepper. If you are grilling, now is a good time to start getting the grill hot.
Ask a question about this stepPeel the potato and cut it into chunks (an inch or so). Put it in a saucepan and just cover it with chicken broth. Bring to a boil and then simmer it until the potatoes are very soft and the broth has all but evaporated. If the potatoes are not soft and the broth is gone just add a little more. Turn off the heat, add the roasted garlic, some salt and pepper and a teaspoon of honey, and mash. I used a hand masher and got a nice sort of still slightly chunky texture.
Ask a question about this stepNow grill the chops - cook them on a HOT grill or in a HOT grill pan until medium rare (or however you like them done) mine only took a few minutes on each side (with a double flip for crosshatch patterning)
Ask a question about this stepPut a good dollop of potatoes on each plate, then 2 chops each, then finish with a good spoonfull of the chimichurri. Serve with additional chimichurri alongside because you will probably want more!
Ask a question about this step** NOTE - you can roast your whole heads of garlic in advacnce and keep them in the fridge for when you need them. Just cut the top off the galic, drizzle with olive oil and salt, wrap in foil and into the over at 350 for 30-45 minutes depepnding on it's size. You'll smell it's goodness when it's ready.
Ask a question about this stepi LOVE the sound of this. i bet the combination is fantastic.
I sent this recipe to my mother because my dad is on a super restrictive diet right now, but he can eat everything in it. They loved it! And now we're having it tonight!
Wow! This looks absolutely yummy! Love the green garlic chimichurri - can't wait to try!
I love chimichurri sauces and make them all the time. I'll have to try yours - it looks perfect with the lamb! Great photo too!
Abbie, you have another winner here! Nice to talk to you...and I hope that Leo loves pork!!!
Hi Mary! Thank you! And yes, he does ... we are having a roast tonight so keep your fingers crossed for success :-)
aargersi, have you started sprouting wool yet? I am in awe of your love for lamb. I look forward to finding green garlic and giving this chimichurri a try.
I just polished off the last of the dolmas! Baaaaaaaaaaaaaaaaaaaaaaaaaaaaa!
Looks great! And I love the description of your composting/gardening surprises...seems I have had some similar experiences...I ended up with some gigantic mystery squashes last year much the same way!
How funny - another thing we got was (as best I can figure) a watermelon butternut squash hybrid that looked very odd on the outside and even ODDER on the inside. Garden experiments :-)
I haven't eaten lamb in a long time, but I just might try this--sounds delicious!
Selmelier works at Meadow, a shop that specializes in salt.
This looks so amazing! My goodness!