BBQ Lamb Chops on Root Vegetable puree, deliciously marinated, and wonderfully grilled to a medium temperature, leaving you with a meat that is tender and succulent, and a great partner to a root vegetable puree.
Song of the day: “Feel it Still” by Portugal the Man. (P.S. I heard this song on the radio and it has a great beat, sure to get you moving, love it!)
BBQ Lamp Chops on Root Vegetable puree, classic in its form and modern in its flavor. A wonderful meal, that we had the wonderful opportunity to share with friends for a Sunday lunch.
BBQ lamb is not a favorite of Nicoletta’s as she is vegetarian, but she is in acceptance that I once in a while love to have some fresh lamb, especially on the barbecue. We were quite excited to hear that the Ritchie Market was finally finished. Ritchie is an area in Edmonton, located close to a ravine known as Millcreek. Lovely old area. They had torn down what was an old gas station and built a very industrial, modern building that houses many businesses such as Transcend coffee, velocity cycle, a local brewery/restaurant, and Acme Meat which is where we purchased the lamb for today’s dish. It is nice to see developments like these rise, it is bringing back old ways of shopping and revitalizing neighborhoods. We loved the design and layout, open concept. I would have to say that Acme Meat is one of my most favorite places to purchase meats and poultry. It is always fresh, and the staff is very knowledgeable. With chops in hand, a freshly brewed coffee and some baked good down, we are ready to prepare this recipe, and looking forward to having a delightful lunch with our new friends Lillian and Dan, who just happen to be food bloggers also. They said they loved lamb and I think this bbq lamb will be just fabulous.
Lamb chops to me are something that has to be fresh and come from a great farmer. Some people say there is no difference in products from organic to the run of the mill. I beg to differ and trust my taste buds and senses. These lamb chops I wanted to marinate in an aromatic infusion of olive oil, garlic, rosemary, some oregano, a few different spices and some red wine. I love the flavor that the red wine gives, a natural marriage that just enhances that flavor the lamb is known for. I marinated them overnight, and when I opened the lid of the container, the aroma of all those wonderful herbs and spices and the red wine just made me want to fire up that barbecue immediately, these BBQ Lamb chops are going to be so flavorful. When it comes to cooking this protein, BBQ lamb is one of my favorite ways to cook it.
BBQ lamb chops, I believe, need a nice hot grill. I took the temperature close to 500 degrees F. The best way to cook lamb is medium rare, which demands attention and very little time. The smell coming off the BBQ is amazing and has me salivating, and that nice char on the lamb looks so delicious, can’t wait to plate the babies.
I wanted something classic rustic to present these BBQ lamb chops. When I initially thought about it, the first thing that came to mind was potatoes, always a great thing with lamb, but I wanted to elevate it a bit. Having parsnips in the fridge, and some sun-dried tomatoes, along with some garlic, I had an idea. A nice puree of yellow potato, parsnip, roasted garlic, and some morsels of sundried tomato.
The fresh component is going to come from some mixed greens, radishes, carrots, and a nice balsamic cream vinaigrette. See that we had some greens in the fridge so I sauteed them with some seasoning and that would add some more texture to the dish.
The flavors of the BBQ Lamb Chops on Root Vegetable Puree are amazing. The star of the show, the bbq lamb chops, are tender, full of juice, and that marinate elevating the grassiness of the lamb in such a beautifully subtle way. The puree offering a velvety, somewhat smooth texture, and the flavor so rich with the roasted garlic adding sweetness to the potato, and parsnip. Hints of the parsnips coming through each forkful and those surprise hits of sundried tomato offering lovely acidic quality to the mix and in conjunction with the lamb, a textural dichotomy of delight for the tongue. The salad awakens and refreshes the palate in between the lamb and puree, with its crispness and pepperiness coming from the carrots and radishes. The lettuce melts in between that crispness as if water bathing the palate, preparing us for that next taste. The greens earthy and slight bitter give us a different perspective on flavor but adding an interesting quality to this dish. This day was a beautiful day, sharing a meal with our friends Lillian and Dan. Lovely conversations on food and blogging. Sharing cooking and baking tips, ending the meal with a lovely cake Nicoletta had made. I have found through my years of experiences that balance in life and happiness comes from being alive and sharing life with others, and am so grateful for the people I have encountered and developed a friendship with. As in all life people come and go, and accepting the natural progressions in life gives us peace and new opportunities. I really enjoyed preparing this BBQ Lamb Chops on Root Vegetable Puree, more so I love preparing food for people as this is my way of showing gratitude.
From our kitchen at SugarLoveSpices to yours.
- 8 Lamb chops
- 2 cloves garlic minced
- 2 tbsp lemon juice
- 1 tsp paprika
- 1 tsp onion pwder
- 2 Tbsp fresh rosemary
- 1 Tbsp dried oregano
- 1 tsp basil paste
- 2 Tbsp red wine
- 2 tsp fresh chopped parsley
- 1 Tbsp fresh cracked pepper
- 4 medium yellow potatoes, washed peeled and roughly chopped
- 2 Parsnips, washed and roughly chopped
- 4 cloves of roasted garlic
- 2 Tbsp chopped sun dried tomatoes
- Salt, pepper
- 1/8 cup milk
- 1 Tbsp butter, salted
- 1 tsp Greek yogurt
- 8 stalks of yu choy or any green that you may have (rapini, broccolini, etc)
- 2 Tbsp olive oil
- salt and pepper
- 1 clove garlic, whole
- 3 cups mixed salad greens
- 2 carrots, sliced in thin rounds
- 1/2 cup radishes, sliced in thin rounds
- 1/8 cup purple onion
- sprinkling of green onion
- 2 Tbsp olive oil
- 1 Tbsp balsamic cream
- pinch of salt and pepper
- pinch of sugar
- 1/2 tsp Dijon mustard
- In a large sealable container place chops. Add in all marinade ingredients, and toss well to insure that lamb is well coated in spices. Place lid and put in the fridge overnight.
- In a large pot with water place potatoes and parsnips.
- Salt water to taste and bring to a boil
- When a fork can easily go through the potatoes and parsnips, take off heat and drain.
- With a potato masher, mash potatoes and parsnips.
- Add in milk, butter, and mashed roaster garlic.
- Mix well whipping mixture till somewhat smooth.
- Add in sun dried tomatoes and mix well again.
- Season with salt and pepper as needed.
- In a medium pot bring water to a boil.
- Place in yu choy and let cook for about 3-4 minutes.
- Take out of pot and drain.
- In a saute pan drizzle in olive oil and put whole garlic in.
- When garlic starts to sizzle place in yu choy and sautee till the green is tender and juicy, about 2 minutes.
- Take chops out of fridge and bring to room temperature.
- Heat up BBQ to 500 degree F.
- Take some olive oil and saturate a piece of paper towel, clean grill and rub the grill with the olive oil.
- Place chops on hot grill for about 2 minutes and turn to create grill marks, grill for another 2 minutes. Season with salt.
- Turn over and repeat this process.
- Total grilling time is 4 minutes a side.
- Take off grill and let rest for about 10 minutes.
- In a small bowl whisk olive oil, balsamic cream, mustard, salt, pepper, sugar.
- Place lettuce greens, purple onion, carrots, radishes, and drizzle a little dressing on and toss well
- Place a couple of spoonfuls of puree onto plate.
- Place lamb chops on the edge of the puree.
- Put a good handful of the salad onto plate beside lamb chops.
- Place a couple of the greens on plate as we have done in picture.
- Ready to serve.
The prep time does not include the marinating time which is overnight or about 8-10 hours. For greens, use what you like or what you have.
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