We can't quite explain why with as much as we both love lamb how few and far between our lamb based meals are made around here.
Lamb is relatively easily to find for us. Costco, which is a weekly stop for us, actually has delicious and inexpensive racks of lamb chops that make the the best grilled lamb lollipops. We give up? We just don't know why we don't make lamb enough. But we do know that when we do make it we enjoy it greatly.
This recipe was one where after several weeks of strict Paleo eating we were a bit ready to change it up in order to keep on track. And these lamb chops and some much needed blue sky helped us get out there and get them on the grill. (And grilled lamb chops is by far our most fav way of cooking lamb.)
We adapted an epicurious recipe for grilled lemongrass marinated lamb chops. Mint is one of our preferred herbs with lamb so we made adjustments to the recipe. Switching out mint for the lemongrass was one of the main tweaks.
The lamb chops were perfect. It's important to not overcook lamb chops are they are thin and just don't taste nearly as scrumptious when not cooked medium rare.
As we were following strict Paleo while making this recipe we made some mashed cauliflower with coconut milk and grilled asparagus to round out the meal. It was a flavor filled and delightful change up to our 30 day Whole Menu plan whether we were following Paleo or not.
Grilled Mint Marinate Lamb Chops with Mashed Cauliflower
1 1/2 teaspoons cumin seeds, toasted and cooled
1-2 Cups fresh mint leaves
1 large shallots, chopped (or 1/2 cup)
4 garlic cloves, chopped
1 1/2 tablespoons chopped peeled fresh ginger
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cayenne
3 tablespoons water
1/4 cup plus 3 tablespoons vegetable oil
8 thin lamb chops cut into lollipops
1/4 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
1/2 cup small fresh basil leaves
1/4 cup small fresh mint leaves
1/4 cup fresh cilantro leaves
Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
Roughly chop fresh mint leaves. Purée mint, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)
Pat lamb chops dry and rub mint paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 6 hours and up to 24 hours.
Prepare grill for cooking over direct heat with over gas or charcoal grill. Loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of mint paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes.
Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.
Steam 1 head cauliflower until cooked. Transfer cauliflower to blender or food processor. Add 1/2 - 3/4 Cup coconut milk to blender. Generously season with salt & pepper. Blend until smooth.