Lamb wasn't something cooked in our house when I was growing up and I have no idea why not. Although if I ventured a guess it would have been because compared to beef, pork, and chicken it would have been much more expensive. Lamb, specifically leg of lamb, would have been something we had at someone else's house. Which is probably why to this day, lamb isn't something I make regularly around here. Mostly because it's not a favorite of that person who shall remain nameless who also happens to avoid eating any meat prepared medium rare (something I can not even relate to, but I promise not to digress). However, what I discovered is that it's leg of lamb that is not his favorite. These Grilled Lamb Rib Chops, grilled to medium rare perfection, have completely changed his opinion of lamb. And I couldn't be happier.
Did you know there are actually three different kinds of lamb chops? They are the rib chop, the loin chop, and the shoulder chop. So what is the difference between all of them? Well let's start with the rib chop aka the ribeye steak equivalent. You will easily recognize them by their long, thin rib bone and the lollipop of meat connected at the top of the bone. Tender with a rich flavor, they happen to be the most expensive cut of lamb chops and are best cooked medium rare. Next is the loin chop. Think of it as the T-bone or porterhouse steak equivalent. While loin chops have slightly more meat on them as compared to the rib chop, they are ever so slightly less tender. However, they are also best when cooked to medium rare. And last but not least, is the shoulder chop, the least expensive cut compared to the other two. However, some say they have a much better, more bolder flavor. While allowing lamb to spend time overnight in a marinade is a flavor enhancer for the other two chops, shoulder chops really benefit from spending time in a marinade before they are cooked to the higher end of the medium rare range (135-140 degrees F).
While you can make this recipe using any of the three kinds of lamb chops, the rib chop is the most flavorful and makes for the most impressive presentation. Additionally, for those who aren't huge fans of lamb, you might want to consider avoid making this dish with the bolder lamb flavored shoulder chop.
A gas grill makes it almost effortless to cook up these lamb rib chops. But if you don't have one, not to worry. You can always make them on your stovetop using a cast iron grill pan. Cooking time for medium rare is about 3 minutes per side. For optimal flavor the rib chops should be cooked to an internal temperature of 130 degrees (F).
Traditionally lamb is served with either a mint jelly or a tzatziki sauce. But when served with an incredibly flavorful Rosemary Garlic Beurre Blanc you have the makings of a dish served in a four star restaurant. Maybe even a five star restaurant. So how delicious is this sauce? Well it's so delicious that you will be tempted to completely forget your table manners. Although if you are among friends, who really cares if someone feels compelled to lick their plates! Consider a kind of compliment! Besides, most everyone at the table will want to eat these 'lollipops' with their hands rather than with a fork/knife only.
You can make the sauce right before you start grilling the lamb chops. It easily reheats on the stovetop. All meats benefit from a short rest period before either they are sliced or eaten. These lamb rib chops are no exception. Allow them to rest at least five minutes before you serve them.
For Easter I served the Grilled Lamb Rib Chops w/ Rosemary Garlic Beurre Blanc with a Ham, Caramelized Onion and Gruyere Quiche and a Spinach Bacon Salad with Russian Dressing. But these Lamb Chops would pair well with some roasted asparagus, gnocchi served in a Fontina cheese sauce, crispy brussel sprouts, roasted potatoes, roasted broccolini and/or a favorite salad. While I would consider this to be one of those rather on the indulgent side weeknight dinners just for two or for your family, it is an impressive, definitely dinner party, holiday, or celebratory gathering worthy dish. Sometimes you just need to splurge on and spoil the people in your life you love.
It's not often easy to shift someone's taste preferences or rather I should cause their their dislikes to make a paradigm shift. It takes a deeply flavored dish, one presented beautifully, and cooked perfectly for that to happen. I believe these Grilled Lamb Rib Chops w/ Rosemary Garlic Beurre Blanc happen to be one of those dishes with the ability to create lamb lovers. I also happen to have some proof!
Recipe
Grilled Baby Lamb Chops w/ Rosemary Garlic Beurre Blanc
Serves 4
Ingredients
Lamb
2 to 1 1/2 pounds of lamb rib chops (about 12-14 ribs) somewhere between 3/4" and 1 1/4" thickness
1 cup extra virgin olive oil
1 Tablespoon fresh rosemary, chopped
1 large clove of garlic, minced
1/2 cup Cabernet Sauvignon
3-4 bay leaves
Beurre Blanc
1/2 cup fume blanc or other comparable dry white wine
1 medium sized shallot, minced (about one Tablespoon)
1 large garlic clove, minced, (about one Tablespoon)
1 Tablespoon dried rosemary
8 Tablespoons (113g) unsalted butter, cut into 6 pieces
1 Tablespoon fresh rosemary, chopped
2-3 drops of Tabasco sauce
Kosher salt and white pepper to taste
Directions
Lamb
1. Whisk together the olive oil, rosemary, garlic, wine and bay leaves.
2. Season the lamb rib chops with kosher salt and then place in a gallon sized ziplock baggie. Pour in the marinade. Seal the bag and toss the lamb with the marinate. Place bag on a flat dish and refrigerate overnight (turning over several times to ensure the marinade evenly distributes).
3. Remove lamb from the refrigerator at least 30 minutes before grilling them.
4. Heat the grill. Spray grill grates with Pam right before placing lamb rib chops on. (See notes).
5. Remove the ribs from the marinade and let drain for a few minutes.
6. For medium rare, cook rib chops for 3 minutes per side (internal temperature 130 degrees F). For medium, cook up to 4 minutes per side. Note: If your lamb rib chops are on the thinner side, your cooking time might be 2-3 minutes per side.
7. Arrange lamb rib chops on a platter, garnish with some sprigs of fresh rosemary and parsley, let rest for 5 minutes, then serve with the Rosemary Garlic Beurre Blanc.
Beurre Blanc
1. Combine the shallots, dried rosemary, garlic and wine in a small saucepan. Over medium-low heat, simmer until the mixture is reduced by almost two thirds.
2. Remove from the heat and whisk in the butter in three additions, whipping until the sauce is emulsified.
3. Season the sauce with the Tabasco, kosher salt, white pepper, and fresh rosemary to taste.
4. Return to heat to warm up.
5. Serve immediately or remove from the heat and reheat right before serving.
Notes: (1) If you don't have a gas grill, you can grill these lamb rib chops on a grill pan on your stovetop. (2) Double the recipe for the lamb chops and sauce if serving up to eight. (3) Plan on serving 2-3 rib chops per person.
