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Lamb

Charred Green Onion-Jalapeno-Lemon Lamb Chops

April 15, 2022 by zimmysnook

A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops.

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop!

Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop.

Another preparation I enjoy is to marinate the individual chops and sear them hot and fast. With this approach it is all about the char and the marinade.

That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.

Two racks of lamb cut into individual chops.
A tray of lamb chops marinating in sauce.
A platter of lamb chops with a green sauce with someone holding a sauced chop.

Watch the video here

Side Suggestions for the Lamb Chops

Grilled carrots and asparagus, spicy fingerlings, charred lemons and finishing salt.

A close up of grilled lamb chops.
Charred Green Onion-Jalapeno-Lemon Lamb Chops - with roasted veggies
A platter of lamb chops with a green sauce and charred lemons and onions.

Charred Green Onion-Jalapeno-Lemon Lamb Chops

A frenched rack of lamb, well seasoned or marinated, then seared over a hot grill until barely medium-rare, is one of my favourite treats. The charred bits of fat, the melt-in-your-mouth morsels of meat, combined beautifully on a bone, is my perfect lollipop! Now, when I cook a full rack, it is perfectly cooked for me, but to be honest, often a little under done for Elaine and some of our guests. So, I leave the grill on and quickly sear the individual chops to ensure everyone gets their own version of the perfect lollipop. Another preparation I enjoy is to marinate the individual chops and sear them hot and fast. With this approach it is all about the char and the marinade. That is why I love this charred green onion-jalapeno-lemon marinade. It reinforces the charred flavour during the cooking process and doubles beautifully as a dipping sauce, adding a pop of freshness.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 6 mins
Marinating & Resting Time 2 hrs
Total Time 2 hrs 21 mins
Course Appetizer, Dinner, Entree, Main Course
Cuisine North American
Servings 4 People

Ingredients
  

  • 2 racks of lamb cut into 16 individual chops
  • 7 green onions
  • 1 jalapeño
  • 1 lemon halved
  • 3 tablespoons chopped cilantro
  • 3 tablespoons champagne vinegar
  • 2 teaspoons honey
  • ⅓ cup extra virgin olive oil
  • Salt
  • Freshly ground pepper

For Serving

  • 2 lemons halved and grilled for 2-3 minutes while the lamb cooks
  • Cilantro
  • Finishing salt optional

Instructions
 

  • Preheat grill on high.
  • Place jalapeño on the grill and cooked until all sides are well charred (4 to 5 minutes). Place onions, and lemons (flesh side down) onto grill and cook until lightly charred (2 to 3 minutes).
  • When the jalapeño has cooled enough to manage, scrape off the charred skin, coarsely chop and place into a food processor or blender. Coarsely chop the whites and light green portion of the green onions and add to the food processor (discard the dark green pieces). Squeeze the juice from the lemon into the food processor (catching the seeds in a strainer or your hand, then discard he seeds and lemon pieces).
  • Puree the jalapeño, green onions, and lemon juice for 2 minutes until mostly smooth. Add the cilantro, vinegar, honey, and olive oil, then blend for a minute or two to combine. Taste and season with salt and pepper.
  • Reserve half of the marinade for serving.
  • Pour the other half of the marinade over the lamb, toss to coat well. Cover and marinate for 1 to 2 hours in the refrigerator.
  • Remove the lamb from the fridge 15 minutes before you are ready to cook. Preheat the grill on medium high. Grill chops for 2 to 3 minutes per side or until nicely charred and cooked to medium-rare.
  • Remove to serving platter and serve with reserve marinade.

Notes

Watch the video here. 
Keyword Easter dinner, Greek Easter, grilled lamb chop recipe, grilled lamb chops, Lamb chop marinade, lamb chops, sauce for lamb chops
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe. We would love to hear from you!

Please leave us your feedback in the comment box below.

You may also like –

  • Slow Roasted Leg of Lamb
  • Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies.

Have a delicious day! James (aka Zimmy) & Elaine

Charred Green Onion-Jalapeno-Lemon Lamb Chops were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are always my own.

Filed Under: Appetizers, Grilling In the Nook, Holiday Entertaining, Lamb, Mains, Sauces & Marinades Tagged With: Easter dinner, Greek Easter, grilled lamb chops, Lamb chop marinade, lamb chops, lamb lolipops, lamb recipe

Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies

March 19, 2021 by zimmysnook

A top down image of a round platter of grilled lamb lollipops served over mixed vegetable rice and pomegranate arils.

Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies.

This meal is perfect for outdoor get-togethers. All the prep is done ahead of time, so you are not hidden away in the kitchen. Then you spend 15 minutes at the grill while still interacting with your guests.

Start with cooking the onions for the rice, then after you add the other vegetables, throw on the lamb. While the lamb rests, finish up the rice and enjoy!

Ingredients
  • 12-16 lamb chops (from the rack) frenched and trimmed of all but thin layer of fat
  • 1 1/4-1 1/2 cups Chimichurri (recipe here) – divided
  • Flavoured rice (recipe here)
  • 2 lemons cut into halves
  • Maldon salt (or kosher salt)
  • Chopped cilantro or parsley for garnish
Preparation

Place chops in a resealable bag and pour about half of the chimichurri into the bag. Squeeze out the air and seal the bag then massage & move the chops until evenly coated. Place in the fridge for at least 2 hours, but ideally overnight. 

Reserve the other half of chimichurri in a well sealed jar to served with finished meal.

Remove the lamb from the fridge 20 minutes prior to cooking.

Preheat your grill on high heat for direct heat grilling.

With the grill lid open, sear the chops on both sides, about a total of 3 1/2 to 4 1/2 minutes for medium-rare. Transfer to a platter, tent with foil and let rest for 3 or 4 minutes. 

Place the lemons, cut side down, on the grill for about 1 minute, turn 90°, and grill for about a minute more. Remove lemons to platter with lamb.

Place the grilled chimichurri lamb chops on the rice and garnish with chopped cilantro (or parsley) and pomegranate arils. Serve with grilled lemon halves, Maldon salt and reserved chimichurri.

Note: the sear zone on my grill gets extremely hot, so after preheating the grates, I turn this grill down to medium. Most grills I would leave on high. The goal is to get some nice crispy charred bits on the lamb, so some of the chops may get removed at 3 1/2 minutes, while others get left for 4 1/2 minutes.

An open grill with lamp chops, lemons and vegetable being cooked.

Chimichurri

Ingredients
  • 1 jalapeño, finely chopped (seeds optional)
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • ½ cup red wine vinegar
  • 1 tsp kosher salt
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • ¾ cup extra-virgin olive oil
Preparation

Combine jalapeño, shallot, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.
Then stir in cilantro, parsley, and olive oil.


Griddled (Spanish’ish) Rice and Veggies

Ingredients
  • 2 cups (Spanish’ish) Rice, precooked and cooled in the fridge for at least 1 hour (Either packaged Spanish flavoured rice, or recipe here)
  • 2 tablespoons olive oil
  • 1 medium size red onion, diced
  • 1 red bell pepper, diced
  • 1 orange (or yellow) bell pepper, diced
  • 1 jalapeño, thinly sliced
  • 1/2 medium size cauliflower, cut into small florets
  • 1 bunch of broccolini (or 1/2 a broccoli), cut into small florets
  • 2 tablespoons butter
  • Salt & pepper
Preparation

Preheat the griddle over medium heat. Add the olive oil, turn the heat down to low, add the onions, season with a sprinkle of salt and cook slowly for 4-5 minutes, stirring occasionally. Raise the heat to medium-high, add the rest of the vegetables, season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until vegetables are beginning to warm through. Increase heat to high, add in the butter, and stir until melted. Immediately add the rice and stir until combined. Cook for 4-5 minutes to fry the rice, stirring occasionally. Let the rice rest for a bit between stirs so that it can crisp up a little on the bottom. Once rice is heated through, pile on platter and serve).

Note: Use cold rice. Make it the night before or after cooking up a fresh batch of rice, spread it out on a baking sheet or another large flat pan, then pop it in the fridge for at least 1 hour.


Flavourful (Spanish’ish) Rice

This flavorful rice recipe goes with almost any dinner! Or use it as a topping for tacos or burritos or in a taco bowl!

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 cups white rice
  • 2 teaspoons Spanish paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 2 cups chicken broth – no salt or reduced sodium (see Note below)
  • 2 cups tomato passata (see Note below)
Preparation

In a medium saucepan set over medium heat, melt together olive oil and butter.

Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted. Add the spices and stir to coat rice.

Stir in chicken broth and tomato passata. Increase heat to high and bring to a boil, stirring occasionally (scrape the bottom to ensure rice is not sticking). Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for time indicated on your specific rice (10-20 minutes) If rice is not quite tender or liquid is not absorbed after suggested cooking time, replace lid, and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes.

Fluff rice with a fork and serve.

Note: The amounts of liquid and the cooking time for this recipe should be considered guidelines. Follow the directions on your bag of rice to determine how much liquid to a use (per 1 cup of rice) and how long to cook when you make your Flavoured Rice.

The combined total of broth & passata should equal the amount indicated on the package.)

A close up image of a round platter of grilled lamb lollipops served over mixed vegetable rice and pomegranate arils.

Hope you enjoy my Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine


This meal was grilled on my Hestan Outdoor 36″ Grill on Tower Cart in Pacific Fog.

Proud Hestan Ambassador. Opinions in this post are my own.

Filed Under: Grilling In the Nook, Lamb, Mains Tagged With: Chimichurri, chimichurri recipe, grilled, grilled lamb recipe, grilling recipes, lamb chops, lamb lolipops, lamb recipe, Spanish rice

Slow Roasted Leg of Lamb

December 14, 2020 by zimmysnook

Top-down image of a sliced roasted leg of lamb on a cutting board with hassle back potatoes and lemons. As well in this image is a narrow board of antipasto skewers and a platter of roasted carrots and brussels sprouts with pomegranate arils.

Slow Roasted Leg of Lamb

This Holiday Season may look a little different, but just because you are celebrating with a Micro-Christmas Dinner, it does not mean it cannot be festive and incredibly delicious!

How about preparing a tender, juicy, slow roasted leg of lamb, crispy hasselback potatoes, roasted carrots with rosemary and Brussels sprouts with ribbons of prosciutto, then sprinkled with pomegranate arils?

The lamb is carved while the juices flavour a board sauce of rosemary, thyme, garlic, grilled lemon juice, olive oil and s&p, then served with traditional cranberry sauce… because lamb and cranberries are perfect match.

Perhaps you could start the meal with a flavour packed appetizer of antipasto skewers to wake up the appetite… and since you can make the skewers in advance, you will get to sit and enjoy them with your loved ones.

Ingredients

  • 1 x 4.5 lbs local leg of lamb, fat trimmed to 1/8” thick
  • 4 garlic cloves
  • 1 tablespoon kosher salt
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup olive olive
  • Board sauce (see below)
Preparation

Pound garlic to a paste with sea salt using a mortar & pestle, then stir together with rosemary, thyme, pepper and olive oil.

A top down image of a mortar & pestle with garlic, sea salt, herbs and olive oil.

Place an oven safe cooling rack on a sheet pan and wipe rack with olive oil.
On large platter or board, pat the lamb dry, then rub paste all over lamb.

Place the lamb on the prepared rack/sheet pan and let stand at room temperature 30 minutes.

A leg of lamb on prepared wire  rack and sheet pan.

Preheat oven to 215°F convection roast (or 225°F regular oven)

Roast lamb in middle of oven until an instant-read thermometer inserted into thickest part of meat (do not touch bone) registers 115°F-120°F, approximately 1 1/2 hours.

A roasted leg of lamb in the middle of oven.

Prepare board sauce in a small bowl and set aside.

Remove from oven and raise temperature to 450°F (or preheat grill to 450°F).

Return lamb to oven (or place on top rack of grill) and cook for 10-15 minutes until exterior is beginning to crisp up and internal temperature has reached 130°F.

A roasted leg of lamb on the top rack of the grill.

Prepare cutting board with juice grove, by spreading board sauce in middle of the board.

Transfer lamb to cutting board, sitting meat directly on sauce. Cover with foil and let stand 15 minutes (internal temperature will rise to between 135°F -140°F for medium-rare).

Slice the lamb, piling the slices in the mixture of board sauce and lamb juices, so that every slice absorbs the additional flavour, then serve.

Board sauce
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 garlic clove minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon olive oil
  • juice of 1/2 roasted or grilled lemon

Mix all ingredients together and set aside. Prepare at least 30 minutes prior to lamb finishing cooking to allow the flavours to blend.

In addition to this Slow Roasted Leg of Lamb recipe, you can find more of my Holiday Entertaining recipes here.


Filed Under: Holiday Entertaining, Lamb, Mains Tagged With: board sauce, christmas dinner, covid christmas, lamb recipe, leg of lamb recipe, New Year's Eve dinner

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James Synowicki | Food & Grill
Cajun dry rub baby back ribs, with grilled chili-l Cajun dry rub baby back ribs, with grilled chili-lime corn and cucumber-strawberry-mint salad. 
Elaine only planted one cucumber plant but it has been very productive, plus there is no shortage of mint in the garden, picked up some local strawberries and the salad was done.
Hope your week is off to a wonderful start!

Grilled on my @HestanHome Gas Grill

#HestanPartner #HestanHome #gasgrill#babybackribs #pork #grill #grilling #bbq  #barbecue #local #foodblogeats #dinnerinspiration #dinnerinspo #imsomartha #summerinspo #summer #whatsonmyplate #getinmybelly #eatwellbewell #eatrealfood #instafood #yummy #instayum #instayummy #foodporn #outdoorliving #outdoorcooking #alfresco
Sous-Vide Carrots with Hummus. Perfectly cooked c Sous-Vide Carrots with Hummus.

Perfectly cooked carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.
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Full disclosure… this has been our dinner-for-2, on more than one occasion. That is how seriously good it is!

Tip: Sous-Vide ahead of time, then just pan-fry before serving.

Recipe available on zimmysnook.ca

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Grab your skillet, fire up the grill, it is Nation Grab your skillet, fire up the grill, it is National Filet Mignon Day, time to eat well! 

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A reverse sear is an ideal way to ensure consistency of your finished cook and avoid that terrible feeling of cutting into an overcooked (and expensive) steak! Simply start by cooking your steaks at a low temperature (200°F) until they are close to done. Then sear them on a scorching hot grill or skillet to finish.

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I highly recommend you mop up the salsa, juices, and bits of meat left on the bottom of your plate with a slice (or two) of Furlani Garlic Bread. Oh, so good!
 
It was pleasure to create this recipe in partnership with @lovecdnbeef and @furlani_foods.

Recipe available at www.zimmysnook.ca
 
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Have a great night! 🍷

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Recipe available at zimmysnook.ca

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SKILLET CHOCOLATE CHIP COOKIE 🍪 I am pretty d SKILLET CHOCOLATE CHIP COOKIE 🍪 

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Recipe available at www.zimmysnook.ca

Happy National Chocolate Chip Cookie Day 🍪

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Breakfast toast anyone?

Toasted garlic bread, Breakfast toast anyone?

Toasted garlic bread, provolone, bacon cheddar Bavarian smokies, sautéed onions, crispy fried quail eggs and jalapeños.

How many smokies would you like?

I was asked by @GrimmsFoods to try out their Bacon & Cheddar Bavarian Smokies and just like everything else I have tried from them, these were darn tasty! I have one last ingredient that they have asked me to grill with, which I will be posting at the beginning of September. In the meantime, check out @grimmsfoods for more inspiration and if you have not tried their products yet, source some out. You will not be disappointed.

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A few family members were kind enough to wear blin A few family members were kind enough to wear blindfolds and allow me to video tape them experiencing a Taste Challenge. For their time, I paid them in cheese! Clearly, this demonstrates that Armstrong Cheese is for the whole family! #ad

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I will put a link in my bio to the Armstrong Cheese Events Page on their website, so you can find one happening near you and check it out!

Thank you to my crazy family for participating in our very own #ArmstrongTasteChallenge !

#ArmstrongCheese_partner #CanadiansCraveArmstrong 

#cheese #cheddarcheese #oldcheddar #mediumcheddar #food #foodie #foodpics #foodblogger #foodlovers #foodstagram #summer #summertime #blindfold #blindtastetest #tastetest #family #cheeseboard #wineandcheese #grazingboard
Tequila Lime Chicken cooked over charcoal. Marinat Tequila Lime Chicken cooked over charcoal.
Marinated for 24 hours, then grilled to until it was crispy and juicy.
Also grilled some jambalaya sausages from a local butcher.

Hope y’all had a great long weekend and/or positive start to your week!

@HestanCulinary NanoBond saucepan getting hot on the grill! 🔥

#HestanPartner #HestanCulinary #HestanNanoBond #dinner #grill #grilling #bbq #barbecue #barbeque #backyard #outdoorcooking #backyardgoals #grilltime #meat #chicken #tequila #sausages #forkyeah #weekend #longweekend #summervibes #weeknightdinner #outdoorcooking #summer
Chili-Lime Corn on the Cob. Fresh corn of the cob Chili-Lime Corn on the Cob.

Fresh corn of the cob is no doubt delicious, but fresh corn on the cob with a chili-lime butter, crumbled feta and chopped cilantro takes corn to the next level! Having a backyard BBQ? I highly suggest you treat your guests with this delicious and easy side.

Recipe available on zimmysnook.ca

Cooked in the @HestanCulinary NanoBond
Titanium 8-Quart Stockpot on the @HestanHome Grill.

Did you know that NanoBond  Molecular Titanium bonds thousands of titanium nano-layers to 18/10 stainless steel construction, creating a brilliantly resilient cooking surface 400% harder than typical stainless steel, making it resistant to scratching, staining, and salt pitting. It is also heat tolerant to 1050°F, making it perfect for the grill.

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