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Grilled Lamb Chops
4 servings
INGREDIENTS
1/2 cup olive oil
6 cloves garlic, minced
1/2 cup dry red wine
1 bunch rosemary, leaves removed
2 tablespoons chopped fresh thyme
12 baby lamb chops (Have butcher trim to lollipop cut), 1 inch thick
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
METHOD
1. Place all the ingredients in a large Ziploc bag, marinate in the
refrigerator for at least 2 hours.
2. Preheat the grill side to 400°F for 10 minutes.
3. Place lamb chops on grill and cook for 3 minutes per side for
medium rare.
PRESENTATION
This is wonderful served with a Balsamic Vinegar reduction for dipping.
Place 1/2 cup Balsamic vinegar in a small non reactive saucepan, reduce
by half, add 1/2 cup beef or chicken stock, reduce by half again. Add 1
tablespoon of butter while still simmering. When sauce is thick enough
to coat the back of a wooden spoon, almost syrup consistency, sauce
is done.
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Grilled Shrimp
with Ginger and Lime
4 servings
INGREDIENTS
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
1 tablespoon fresh ginger, minced
1 tablespoon brown sugar
1 teaspoon lime zest, grated
1 teaspoon sesame oil
1 large garlic clove, minced
1 pound large shrimp, peeled and deveined
2 whole limes, cut into 4 wedges
2 tablespoons fresh cilantro, chopped
METHOD
1. In a large bowl, whisk together the lime juice, olive oil, ginger, brown
sugar, lime zest, sesame oil, and garlic. Add the shrimp. Cover and
marinate for 1-3 hours in the refrigerator.
2. Preheat the grill side to 400°F for 10 minutes. Thread the shrimp and
lime wedges onto 8 skewers, dividing them evenly and alternating
them.
3. Place the skewers onto grill, 3 minutes on one side, flip, and cook for
2-3 minutes more until shrimp are bright pink and curled.
PRESENTATION
Serve these shrimp as a light main course with rice or grilled vegetables,
or as an appetizer atop a bed of mixed greens.
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