Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, October 23, 2015

Grilled Lamb Loin Chops with Apricot Butter

Juicy grilled lamb chops are excellent on their own with just a little salt and pepper. But sometimes a bit of sauce adds a tasty bite. Here, the “sauce” is actually a dollop of sweet and savory butter that melts over the grilled chops.

The ingredients are simple but the combination is very flavorful: Creamy, unsalted butter, sweet apricot preserves, savory sautéed shallot, and herbal, fresh rosemary come together in a little ball to divide and sit on top of the chops. Mmmmm.

Serves 2 

  • 2 tsp olive oil
  • 1 tsp very finely chopped shallot
  • sea salt
  • freshly ground black pepper
  • 1 tbsp unsalted butter, room temperature
  • 2 tsp apricot preserves
  • 1/2 tsp very finely chopped fresh rosemary
  • 2 10-oz bone-in lamb loin chops, about 1-inch thick
Apricot Butter Ingredients
  1. Light a grill for medium-high heat.
  2. Heat a very small skillet over medium heat and add the olive oil. Add the shallot and season with salt and pepper. Sauté until softened, 2 minutes. Remove from the heat and let cool 5 minutes.
  3. Place the butter, apricot preserves, parsley, and cooked shallot in a small bowl. Mash with a fork until well combined and smooth. Use a spoon to gather the butter mixture together into a ball. Set aside.
Cooked Shallot
Ready to Mash
Butter Mixture
  1. Season the lamb chops with salt and pepper. Rub the grill grate with oil and grill the chops until charred on the outside and rare to medium-rare on the inside, 12-14 minutes total (depending on thickness), turning 1-2 times. Remove and let rest 3 minutes.
Seasoned Lamb Chops
Beginning to Grill
After Turning
Grilled Lamb Loin Chops
To serve, divide the apricot butter in half. Plate the chops and dollop each with one half of the butter. Serve right away.

Grilled Lamb Loin Chops with Apricot Butter

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