I started this recipe by first grilling the shallots when the weather was cool (40 degrees). Looking at the date of my pictures it was in November, 2020. We have had a mild winter… Then by the time I wanted to grill the lamb chops the weather didn’t cooperate so I cooked them inside on my grill pan – you still get those nice grill marks and always great flavor with lamb!
Vinaigrette for Grilled Lamb Chops
Recipe adapted from Weber Grills
Vinaigrette:
- 1 large shallot (1 oz.) unpeeled, grilled
- 1/4 cup EVOO, divided
- 1 tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1 tsp. fresh thyme leaves (or rosemary)
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Preheat your grill and brush the shallots with oil. Grill over direct heat until blackened slightly and soft when squeezed.
Lamb Chops:
- 4 lamb chops (Weber used lamb racks)
- EVOO
- fresh thyme leaves (or rosemary)
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Remove the lamb chops 30 minutes before grilling and rub them with the olive oil, thyme, salt and pepper.
Preheat the grill on high and turn down to medium-medium high.
Grill about 4 minutes per side or until the chops reach 145 degrees (medium).
Serve with the vinaigrette…
Recipe by cookingwithauntjuju.com
My outdoor thyme and new plants to grow inside…
This looks so tasty. Using grilled shallot a the base for the vinaigrette sounds amazing! 🙂
Yes, I will use my grill more to roast shallots and heads of garlic – a tad bit of smokiness 🙂
How delightful. I’m sure the herbs are divine. 🌿🍃
One reason I would love living in a warmer climate would be to have fresh herbs year round 🙂 They just don’t do that well indoors…
I agree. I tried rooting some rosemary, but fail miserably. 🌿
They just need the tender loving care from Mother Nature 🙂
Yum! Grilled lamb sounds amazing
Great idea, my husband would have demanded a bit of mint in the mix.
Most definitely – great idea! I didn’t have any fresh mint at the time – just rosemary and thyme 🙂