I am so excited to be posting my first recipe on our new blog. The recipe today features fresh herbs from my backyard garden, garlic, which I don’t know what I would do without, and some thick loin lamb chops, a nice change-up from regular meals of beef and chicken. And with springtime upon us what better way to fix a healthy dinner than on the grill. Hope you enjoy!
Grilled Rosemary and Basil Lamb Chops
1/8 cup olive oil
2 Tablespoons fresh basil, chopped
2 teaspoons fresh rosemary, chopped
1 garlic clove, minced
½ lemon, zested
½ teaspoon salt
¼ teaspoon pepper
4 loin lamb chops
Preheat outdoor grill.
In a small bowl, mix everything but the lamb chops. Stir to combine. Pat the basil mixture into both sides of the lamb chops and place in re-sealable zippered storage bag (aka Ziploc Bag). Marinate in refrigerator for at least 30 minutes. Remove the lamb chops from bag and place directly on preheated grill and cook for 15-20 minutes, turning halfway through. Chops will be between medium rare and medium depending on cooking time.
What better way to celebrate today than to make an Emeril Lagasse’s 5 star Rosemary and Garlic Roast Leg of Lamb recipe!
Total Time: 2 hr 5 min
Prep: 20 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Preheat the oven to 400 degrees F.Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.