Sunday, March 25, 2007

Steamer Ship William A Irvin Grilled Lamb Chops

Steamer William A Irvin Grilled Lamb Chops
Adapted from Ships of the Great Lakes Cookbook

Prep time: 20 minutes
Marinating time: 1 hour at room temperature, 24 hours in the fridge
Grill time: 5-7 minutes

Serves 2

1 rack of lamb (6 ribs), French cut (meaning the meat at the tips of the ribs away from the very meaty part is exposed and cleaned of all fat and tissue)
1 tbsp fresh rosemary, chopped
½ cup red wine jelly (I didn’t have as much as I wanted so I added crabapple jelly to make a half a cup)
½ cup Dijon mustard
½ cup white wine
¼ cup butter
¼ cup shallots, finely chopped
2 tbsp rosemary, finely chopped

1. Slice the rack of lamb between each of the rib bones to make chops. Make sure you leave the fat intact. It adds to the flavor, and you can always trim it when you eat.

2. In a small saucepan, combine the marinade ingredients and heat over medium heat until the jelly is melted (3 minutes or so). Allow it to cool before adding the lamb (about 15 minutes should do).

3. Dip the lamb chops in the marinade and put them in a zip lock baggie. Pour in the rest of the marinade, toss to coat the chops and seal the baggie. Marinate for at least one hour on the counter or overnight in the fridge.
4. Brown the shallots in butter over medium high heat in a small saucepan. Once they are soft add the wine and rosemary and allow to heat through.

5. If you are marinating overnight let the lamb to come to room temperature before grilling - about one hour. I grilled them in a grill pan on top of the stove over high heat for 3 minutes per side. If you are going to do them on the BBQ remember to wrap the bone ends of the ribs with foil so they don’t char. Charring doesn’t impact the flavor, but it’s not very pretty.

5. Discard the foil, if you are using it. Serve the lamb over rice, couscous or this orzo with mushroom and spinach dish like I did.

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