Emprimir
Correo Electrónico
Receta Grilled Lamb Chops With Wine Mustard Dipping Sauce And Grilled Vegetables
Add a photoRaciónes: 3
Ingredientes
- 1 x eggplant
- 1 Tbsp. salt
- 1 med -sized zucchini
- 1 x red pepper
- 1 x yellow pepper Grilled Vegetable Dressing
- 4 Tbsp. extra virgin olive oil
- 3 x lemon, juiced
- 1 x salt and pepper, to taste
- 1 x anchovy, fillets, finely minced
- 5 x fresh sage, leaves, minced
- 1/2 c. extra virgin extra virgin olive oil c. salt and pepper, to taste Grilled Lamb rack of lamb
- 1 x salt and pepper, to season Wine-Mustard Dipping Sauce
- 1 c. red wine, preferably, Shiraz
- 1/2 Tbsp. shallot, very finely minced
- 1 Tbsp. Dijon mustard c. balsamic vinegar
Direcciones
- Cut the eggplant into 1cm slices, sprinkle them with salt and let them sit for a couple of hrs and then gently squeeze the eggplant to remove the bitter juices.
- Cut the zucchini into 1 cm slices.
- Prick the peppers with a fork (to release steam build-up).
- Brush all the vegetables with extra virgin olive oil.
- Clean the grill and brush it with extra virgin olive oil.
- Arrange eggplant and zucchini slices and peppers on the grill. After a few moments, turn them clockwise reversing the angle to create a "cross-hatching" pattern. Flip the slices and repeat the process. Meanwhile, turn the peppers on all sides to char proportionately.
- Remove the vegetables from the grill and set aside.
- Place peppers in a sealable plastic bag for 10 min to loosen skin (with steam), then scrape the charred skin from the roasted peppers.
- Dress the eggplant and roasted peppers with dressing of extra virgin olive oil, lemon juice, sea salt, cracked pepper and minced anchovy (see below).
- Dress grilled zucchini with extra virgin olive oil and sage dressing (see below).
- Grilled Vegetable Dressing:Combine the extra virgin olive oil, lemon juice, salt and pepper, and anchovies. Add in salt and pepper to taste.
- Variation Dressing for Zucchini::Combine extra virgin olive oil, fresh sage and salt and pepper in a small bowl. Add in salt and pepper to taste.
- Grilled Lamb:Remove any excess fat from the rack of lamb and thoroughly clean the protruding rib bones by scraping them with a small paring knife.
- Cut the lamb rack according to how you like your lamb cooked - either into double chops for rare meat or possibly single chops for medium-well-done lamb.
- Clean and oil the grill with extra virgin extra virgin olive oil.
- Once the lamb is portioned and ready to go on the grill, oil and salt the meat.
- Grill the double lamb chops for 5 min per side for medium rare, single chops for 3 min per side.
- Wine-Mustard Dipping Sauce:Use a small cast iron fry pan or possibly use a regular skillet with aluminum foil wrapped around the fry pan handle to protect it.
- Put the skillet right on the grill and add in 1 c. of red wine and add in 1/2 Tbsp. of very finely minced shallots.
- As the wine bubbles, whisk in 1 generous Tbsp. of Dijon-mustard and stir till velvety smooth.
- Finish with 1/4 c. of balsamic vinegar.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 3 servings | |
| Calories 597 | |
| Calories from Fat 483 | 81% |
| Total Fat 54.63g | 68% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2391mg | 100% |
| Potassium 508mg | 15% |
| Total Carbs 14.43g | 4% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.57g | 4% |
| Protein 2.22g | 4% |
