"What are you doing for Valentine's Day?" seems to be a big conversation starter these days and rightfully so because Valentine's Day is this weekend! And if you still do not have plans by now, and your other half cares deeply about that day, then sorry but you are screwed. But are you? No reservation at a fancy restaurant -- no worries, it's overrated anyway. Valentine's in New York City means you will not only be having a romantic evening with your special someone but you will also be having a romantic evening with the couple to your left and to your right. The tables are so jam-packed next to one another that every time you pick up your fork and knife, you risk elbowing the person next to you. And if you so happen to be sitting next to a couple who never learned the concept of "inside voices" then be prepared sit in silence while eavesdropping.
Anyway, no reservations and no plans on Valentine's Day. No big deal. Just cook a restaurant quality meal at home! It will be a nice thing that you and your special someone can do together and you won't have to risk destroying your nice shoes in the puddles of melted snow out there :)
If you do a quick search for valentine's day recipes, you will see a lot of recipes that involve chocolate. Why is chocolate associated with love? I mean, if you really want to get "in the mood", wouldn't you go for something like oysters or something high in protein? Anyway, let's keep this PG-13. What I am introducing to you all today is a grilled rosemary marinated lamb chop recipe. Rosemary and lamb go so well together -- it's literally a match made in heaven.
To make this, first, I threw all ingredients, except for oil and lamb chops, in a mason jar and blended everything with my hand held blender. You can use a food processor or a regular blender. I used the hand held because it is easier to wash.
To make this, first, I threw all ingredients, except for oil and lamb chops, in a mason jar and blended everything with my hand held blender. You can use a food processor or a regular blender. I used the hand held because it is easier to wash.
Then, slowly drizzle the oil into your mixture while blending. Put your lamb chops in a glass container and rub the marinade on all sides of the lamb chops. Allow to marinate for at least an hour in the fridge.
Don't forget to remove your lamb chops from the refrigerator and allow to sit on a counter for 30 minutes so they can come to room temperature before you grill. If you don't have a grill pan, pan sear is fine. If you don't want to smoke up your kitchen by pan searing then you might want to put the lamb chops under the broiler.
I didn't french the chops, that is trimmed to expose the bone, because there's fat and meat on the bone area and fat is flavorful! But if you are looking for a high-end restaurant quality look to your lamb dish, you can ask your butcher to french those chops for you.
I hope you will have a chance to make this dish. If not on Valentine's Day then maybe some other day.
I hope you will have a chance to make this dish. If not on Valentine's Day then maybe some other day.
Grilled Rosemary Lamb Chops
Adapted and slightly modified from Giada De Laurentiis' Grilled Lamb Chops
Ingredients:
2 large garlic cloves, sliced
1 tablespoon fresh rosemary, chopped
1 teaspoon dried thyme
Pinch of red pepper flakes, more if you like the heat
Pinch of coarse sea salt
2 tablespoon extra virgin olive oil
4 lamb chops, 1-1/4 inch thick
Blend garlic cloves, rosemary, thyme, red pepper flakes and sea salt till combined. Slowly drizzle the olive oil while still blending.
Rub the marinade on all sides of the lamb chops and allow to marinate in the fridge for at least an hour. Removed the lamb chops from the fridge and allow the chops to come to room temperature; it will take 30 minutes.
Heat a grill pan over high heat. When pan is hot, and the chops and sear for 3 minutes, flip, sear the other side for 4 minutes, flip again and sear for 1 minutes, and flip one last time and sear for 30 seconds. The internal temperature of the chops should be 135°F. ( I like my lamb medium rare. As the chops rest, the temperature will rise a little).
Allow the chops to rest for 5 minutes before serving.
Adapted and slightly modified from Giada De Laurentiis' Grilled Lamb Chops
Ingredients:
2 large garlic cloves, sliced
1 tablespoon fresh rosemary, chopped
1 teaspoon dried thyme
Pinch of red pepper flakes, more if you like the heat
Pinch of coarse sea salt
2 tablespoon extra virgin olive oil
4 lamb chops, 1-1/4 inch thick
Blend garlic cloves, rosemary, thyme, red pepper flakes and sea salt till combined. Slowly drizzle the olive oil while still blending.
Rub the marinade on all sides of the lamb chops and allow to marinate in the fridge for at least an hour. Removed the lamb chops from the fridge and allow the chops to come to room temperature; it will take 30 minutes.
Heat a grill pan over high heat. When pan is hot, and the chops and sear for 3 minutes, flip, sear the other side for 4 minutes, flip again and sear for 1 minutes, and flip one last time and sear for 30 seconds. The internal temperature of the chops should be 135°F. ( I like my lamb medium rare. As the chops rest, the temperature will rise a little).
Allow the chops to rest for 5 minutes before serving.
