Sunday, August 5, 2012

Meat Hunx Vacay: Lamb Rib Chops Sanctuary


This is going to be a trying post. I've been forced to make use of a Fisher-Price®-esque contraption for grilling. The dig is only because this unnamed household grilling company has come out recently saying that they think Kemado-style BBQs are too complicated for the American public. How bout a show of faith in your country Weber. Oh! Let that one slip.

Nevertheless, what's currently lacking in grill resources, is being more than made up for in the beauty and bounty of the surrounding land of the Russian River region in Northern California. We stopped at the Occidental Farmers Market on the way up from San Fran, and picked up supplies. The first tent we went to was being cheerily run by Victorian Farmstead Meat Company. Their slogan: "Life's too short to eat crappy meat." THAT IS WHAT I'M SCREAMING! Amidst the armful of fare we ended up purchasing from these delightful meat champions was a lamb rib chop. So that night we set about putting together grilled lamb rib chops with a rosemary and sage crust, following a recipe from Grilling Magazine, which great btw.

Arsenal:
- 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
- 3 Tbs. loosely packed medium-finely chopped fresh rosemary
- 1.5 Tbs. loosely packed medium-finely chopped fresh sage
- Kosher salt and freshly ground black pepper
- 8 - 12 bone-in lamb rib chops
- Olive oil for the grill

Marching orders:
First mix the parsley, rosemary, sage, 1 tsp. salt, and 1/2 tsp. pepper in a shallow baking dish. Next, coat your chops with herbs. While you can grill right away, covering for 4 hours in the fridge will up the ante.

Get the 'grill' up to medium-hot, and then bush oil across your dismount area. Then, cook until the herbs are a deep brown, and the meat is medium rare, 3 - 5 minutes per side. Then let sit for 5 mins.

Now, (and not gonna blame this solely on the device), but I fucked up. The time directions to lamb beastliness resulted in a less than fully-cooked chop. So back from our romantic dinner setting to the grill. I cut the chops individually and seared them for two minutes on either side. The result: outrageous!

We rounded out the meal with a bottle of Argentinian Malbec and a salad consisting of micro greens, cherry tomatoes, serpent cucumber, onion, reen radishes, red leaf lettuce and champagne dressing.

Russian River, I will not soon forget ye.

1 comment:

  1. This recipes looks yummy to me as I am a great lover of lamb chops.Therefore,I am going to try this Lamb Rib Chops Sanctuary recipe anytime soon.

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