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BBQ Lamb chops

BBQ Lamb Chops on Root Vegetable Puree

  • Prep Time: 35 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

Lamb Chops marinade:

  • 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

Puree:

  • 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

Greens:

  • 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

Salad:

  • 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

Salad Dressing:

  • 2 Tbsp olive oil
  • 1 Tbsp balsamic cream
  • pinch of salt and pepper
  • pinch of sugar
  • 1/2 tsp Dijon mustard

Instructions

Lamp Chops:

  1. 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.

Puree:

  1. In a large pot with water place potatoes and parsnips.
  2. Salt water to taste and bring to a boil
  3. When a fork can easily go through the potatoes and parsnips, take off heat and drain.
  4. With a potato masher, mash potatoes and parsnips.
  5. Add in milk, butter, and mashed roaster garlic.
  6. Mix well whipping mixture till somewhat smooth.
  7. Add in sun dried tomatoes and mix well again.
  8. Season with salt and pepper as needed.

Greens:

  1. In a medium pot bring water to a boil.
  2. Place in yu choy and let cook for about 3-4 minutes.
  3. Take out of pot and drain.
  4. In a saute pan drizzle in olive oil and put whole garlic in.
  5. When garlic starts to sizzle place in yu choy and sautee till the green is tender and juicy, about 2 minutes.

Grilling:

  1. Take chops out of fridge and bring to room temperature.
  2. Heat up BBQ to 500 degree F.
  3. Take some olive oil and saturate a piece of paper towel, clean grill and rub the grill with the olive oil.
  4. Place chops on hot grill for about 2 minutes and turn to create grill marks, grill for another 2 minutes. Season with salt.
  5. Turn over and repeat this process.
  6. Total grilling time is 4 minutes a side.
  7. Take off grill and let rest for about 10 minutes.

Salad dressing:

  1. In a small bowl whisk olive oil, balsamic cream, mustard, salt, pepper, sugar.

Salad:

  1. Place lettuce greens, purple onion, carrots, radishes, and drizzle a little dressing on and toss well

Plating:

  1. Place a couple of spoonfuls of puree onto plate.
  2. Place lamb chops on the edge of the puree.
  3. Put a good handful of the salad onto plate beside lamb chops.
  4. Place a couple of the greens on plate as we have done in picture.
  5. Ready to serve.

Notes

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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