This was yet another relatively simple weeknight meal that turned out really well. I bought a pack of eight lamb loin chops that happened to be on sale. Here is a rundown in 3 simple steps.
Step 1: Prepare the sides and the reduction. Tonight we cooked some collard greens in a large stock pot. Add water, beef bouillon, beef stock and some fat back or bacon / bacon grease into a stock pot until it full covers the greens. Boil vigorously for 20 minutes then reduce to medium to low heat until the collards are cooked through. The other side was instant mashed potatoes which needs no explanation. Now for the reduction...combine 2 heaping tablespoons of cherry preserve to a small sautee pan along with some balsamic vinegar, worcestershire sauce, two beef bouillon cubes and a little water. Allow this to reduce over high heat until it is of thick consistency.
Step 2: Cooking the lamb. Tonight I used my weber kettle and kingsford mesquite charcoal briquettes. I lumped the briquettes over to one side of the weber so that they came up just below the grill grate surface. Season the lamb loin chops with equal combinations of salt, sugar, garlic powder, and black pepper. Grill these for about 3-4 minutes per side over direct heat. I had the charcoal about an inch below the cooking surface for high heat and good searing.
Step 3: Plate the lamb and drizzle the reduction sauce over top of it. Add your sides and enjoy with a glass of red wine!
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