Grilled Lamb Riblets
Impress her by whipping up this delicious dish for dinner
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Lamb is generally available year round. The small, T-bone-shaped chops in this recipe cook very consistently — two minutes per side for rare and three minutes per side for medium rare over medium-high heat.
Grilled Lamb Riblets
4-6 large garlic cloves, crushed
2 tbsp chopped fresh rosemary
2 tsp chopped fresh thyme
Pinch of cayenne pepper
1 tsp of kosher salt
1/4 cup olive oil
6-8 small loin lamb chops
Make It
1.) Place first six ingredients in food processor and process to a paste. Rub paste onto top and bottom of chops and refrigerate for 30 minutes to 1 hour.
2.) Spray a stove-top grill with nonstick spray, then heat to medium-heat to high heat (depending on your stove top).
3.) Grill chops for three minutes per side.
4.) Cover with aluminum foil and allow to sit for 5 to 10 minutes.
Roasted Bell Pepper Sauce
2 large roasted red bell pappers
1/4 cup olive oil
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
Cayenne pepper, to taste
Make It
1.) Place all ingredients in a food processor and process until smooth.
2.) Transfer to a small saute pan and warm over medium-low heat.
3.) Drizzle over grilled lamb chops.
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