I originally made this dish after a food truck festival one evening. We were there with some friends and as we were leaving everyone decided to come by our house for some food, which is pretty common for us. So I stopped by the local Fresh & Easy looking for a Tri-Tip or something that could feed 5 people. Fresh & Easy isn’t well known for their choice of meat so I wasn’t surprised that they didn’t have a tri-tip. I contemplated getting steaks but then I saw the lamb chops and thought fun, let’s give that a try.
From what I remember the lamb chops were awesome, but I will admit, after a day and evening of drinking I really didn’t remember the entire recipe, nor did I get any pictures. So this is my grilled lamb chops take two.
Hope you enjoy!
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- 2 Racks of lamb chops
- 3 Cups red wine & pomegranate juice for the wonderful marinade (see below)
- 1 Cup Caveman Chimichurri sauce (optional)
- Salt and Pepper
- 2 Cups red wine
- 1 Cup pomegranate juice
- 2 sprigs fresh rosemary
- 1 sprigs fresh thyme
- 1 tbsp. minced garlic
- 1 tbsp. salt
- 1 tbsp. fresh cracked pepper
- 1 bunch flat leaf parsley
- 4 garlic cloves
- ½ – ¾ cup EVOO
- 3 tbsp. red wine vinegar
- 1 tbsp. red pepper flakes
- 1 tsp. kosher salt
- 2 tbsp. yellow mustard
- 2 tbsp. horseradish sauce
- Marinade: Combine all the ingredients with the lamb chops into a zip lock bag, seal tightly, removing as much air as possible from the bag, and let it sit in the fridge for 1-3 hours
- Caveman Chimichurri: Combine the first 6 ingredients (all but the yellow mustard and horseradish) into the food processor and pulse several times until well blended. You may need to add a little more EVOO while blending; I like my mixture to be a little loose as it will be a coating for the chops and not finishing as a sauce. After the mixture is well blended, put into a small bowl and mix in the yellow mustard and horseradish sauce. I do this at the end so I can regulate how much I add in, and make it to my liking.
- Preheat your grill: First make sure you clean the grates and then oil so that the chops will not stick. Turn your grill up to full heat; close the lid and let it get hot for about 10 minutes.
- While your grill is getting hot pull the lamb out of the marinade and pat it dry. Coat it liberally with the chimichurri sauce and let it sit out until your grill is ready. You want your meat to get close to room temp; this will help cook it more evenly.
- When your grill is ready (good and hot) put on the chops. To get a good sear, I let them go 3-5 minutes on each side and then even the ends for a few minutes each. Just keep an eye on them as I said it will not take long. Once you get a good sear on each side, check the temp in the center of the chops, you’re looking for 135°F for medium rare. If you prefer different temperature, you be the judge. If you need to cook them a little longer just use the top rack of the grill or put them off the heat and finish cooking.
- Let the chops rest for 10 minutes or so covered and then slice and serve them with your favorite sides.
Caveman Tip*** Grilling won’t take long because you really want to serve lamb rare or medium rare. I prefer medium rare over rare because I like my meat to be warm in the middle and not cold. I strongly recommend getting an instant read thermometer – they are pretty cheap and you will always get your meats the right temp.