Prime Cuts

As we continue rolling through Spring and into Summer, I always tend to think of lamb during this time of the year.  Lamb in general tends to lend itself to a few classic preparations and flavor combinations.  For the recipe I want to use those flavor combinations a little differently and in a way that the average griller can do at home and almost entirely on the backyard grill.

Joe’s Rosemary Scented Lamb Chops, with Four Bean Succotash

Ingredients

8, 4- 6 oz lamb sirloin chops at least 1″ thick (the ones that look like little porterhouses)
2 stalks rosemary
1 cup canned fava beans
1 cup french green beans, trimmed to 1″ pieces
1 cup yellow wax beans, trimmed to 1″ pieces
1/2 cup canned garbanzo beans
1/2 cup canned corn niblets
1/4 stick butter
1/8 cup chopped crispy bacon bits (homemade preferably)
1 tsp minced garlic
salt and black pepper
vegetable oil
water

Preparation

This is the type of recipe that, with the exception of some indoor prep by way of blanching the beans in advance, can be done entirely on the grill.  You will need a  grill large enough to fit all the lamb chops on half of the cooking surface.  You will also need an old can (from the niblets or beans), rinsed and paper label removed as well as a metal 9X9″ cake pan.

1. Blanch the green and yellow beans in boiling water quickly for just one and a half minutes, remove to a strainer, and rinse quickly with cold water to stop the cooking process and keep beans crisp.  Transfer beans to a bowl, some water will accumulate as the beans further drain and release moisture…this is a good thing, save the bean juice!

2. Get your grill going at a medium heat, nice and steady.  These chops are best served thick cut so it will take approx 10-20 minutes for medium rare.  Allow yourself enough coals to accomplish this if using wood or charcoal.  Rub the chops with vegetable oil and season thoroughly with salt and pepper.  Place on grill to begin cooking.

3. This is the rosemary scented part.  Fill the reserved can with water and break the rosemary stalks into sizes so that they will all fit in the can completely submerged.  Place the can of rosemary water on a good hot spot on the grill and close the grill cover.  As the water begins to boil it will release rosemary flavored steam which will penetrate the food very lightly.  I prefer this method of bringing the classic flavor of lamb and rosemary together, as personally I do not enjoy the texture of rosemary when simply chopped and added to food.

4. As you are grilling your lamb chops, notice when they are approximately half way done and place a 9 X 9 metal cake pan on the grill and add the butter (this is going to be your saute pan a la grill). When the butter has begun to melt, add the minced garlic, and stir for just a minute to awaken the flavor, add all the bean components, corn niblets, bacon bits, and reserved bean juice, and toss thoroughly, season with salt and pepper.  Cook this succotash approx 6-8 minutes, or until tender.  The guideline I use when preparing vegetables in this way is when the water (in this case bean juice) has almost all evaporated and a glaze of vegetable sugars, butter, bacon, and garlic has been left on all your nicely sauteed veggies, they are done, and if at this point they are not done to your liking, add some more water and continue cooking until they are.  You can even go so far as to add the rosemary water from the grill can for increased flavor enhancement.

5. At this point the lamb should be about done.  Remove it from the grill and let rest for 5 minutes before serving.  This type of food is best served family style on platters.  Add some simple roasted red potatoes to the mix and you have got yourselves a great first grill of the year meal…sure to get you feeling like spring is finally here!

Enjoy!

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Photo by: pieterjanviaene