Monday, September 6, 2010

Grilled Lamb Chops and Summer Squash with Chimichurri

I hit the jackpot in the marked-down meat bin at Lowes' Foods last week -- eight packages of half-price lamb chops. I froze the chops on a cookie sheet, then bagged them so that I could pull out however many I needed. I tend to think of lamb chops as "winter food" so I went looking for a more summery dish than those I usually make. I found this recipe on Cooking Light. I made one change, grilling rather than roasting the vegetables. Here is my version:

Grilled Lamb Chops and Summer Squash with Chimichurri

  • 2 garlic cloves, minced
  • 1/2 cup fresh flat-leaf parsley leaves
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons coarsely chopped shallots
  • 1 teaspoon fresh oregano leaves
  • 1 1/2 teaspoons sherry vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • Dash of crushed red pepper
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 medium yellow squash, cut crosswise on an angle into 1/4-inch-thick slices
  • 2 medium zucchini, cut crosswise on an angle into 1/4-inch-thick slices
  • 7-8 1- inch thick lamb loin chops, trimmed
  • Olive oil cooking spray
  1. Place garlic, 1/2 cup parsley, 2 tablespoons oil, shallots, and next 4 ingredients (through red pepper) in a food processor; process 1 minute or until almost smooth. Add 1/4 teaspoon salt and 1/4 teaspoon black pepper; pulse 2 times.
  2. Preheat grill to medium-high heat.
  3. Combine squash, zucchini, and remaining 1 tablespoon oil in a bowl; toss well. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Using a grill pan coated with cooking spray, grill for about 15 minutes or until tender, turning occasionally.
  4. Lightly coat lamb with cooking spray. Sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  5. Place lamb on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
  6. Divide squash and zucchini evenly among 6 plates. Top each serving with 1 lamb chop and 1 1/2 teaspoons parsley puree.
Yield: 4 servings
Prep time: 15-20 minutes
Cook time: 25 minutes

Big hit with DH, W and me. B would have eaten two more lamb chops, but was not interested in the fabulous chimichurri. I can't begin to count the number of times I've served grilled vegetables -- usually squash and zucchini -- with dinner this summer. The chimichurri sauce made it all seem new again!

The Cooking Light version of the recipe was for six servings of one lamb chop each. We cooked seven chops for four people -- each of the guys had two and I had one, for 6 Weight watchers points.


Mme. Dakar said...

Your picture looks very pretty. I roasted zucchini the other night and tossed it first with curry powder, had a great flavor.

Lynn said...

Thanks -- I was very pleased with it. When are you going to post something???

Mother Rimmy said...

Beautiful! I like your style. I often buy as you do and freeze for later. It saves a lot of money. Great presentation too. :)

Guinnah said...

This looks really good Lynn..I bet I could sub mushrooms for the lamb chop..the sauce sounds awesome. We have had grilled vegetables a lot too. Now that is dark earlier I don't like grilling out there (we tend to eat late) there are too many critters in the trees!