Moving sucks!! It’s not only an awful lot of work, it has also kept me away from food blogging for a couple of months now. Today I am getting back into the swing of things and quickly realizing that my hiatus has taken its toll. Lagging page views and technical issues are at the forefront today, but I am back and excited to share these delicious Grilled Lamb Chops with you. Don’t worry there’s a little bit of summer left to fire up the grill for this quick and easy elevated dinner.
Lamb chops are my absolute favourite way to enjoy lamb. They’re mild tasting and get a nice char on them from their extra bit of fat. The mustard rub used on today’s Grilled Lamb Chops is a variation of my go-to favourite grilling/roasting rub. A good dose of garlic, Dijon and rosemary are perfect to compliment the lamb. Sadly, lamb is quite expensive in my area, so these delicious chops are not usually on regular rotation, but they are a fantastic option for a special dinner or entertaining occasion. Enjoy.
Trim any excess fat from the rack of lamb. Cut the rack into chops by cutting evenly between each rib. A medium-size rack will yield approximately 8 chops.
In a small bowl whisk together the Dijon mustard, olive oil, garlic, rosemary, oregano, lemon juice and salt and pepper.
Arrange the lamb chops in a shallow dish and evenly coat with mustard paste. Cover and refrigerate for 2-4 hours.
Preheat the grill to medium-high. Grill the lamb chops 6-7 minutes per side for medium-well.
Remove from the grill and cover with tin foil and allow to rest for 3 minutes before serving.
Serve with red pepper or mint jelly.
Notes
The grilling time per side may vary depending on the temperature of your grill.
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It’s not summer without enjoying grilled cedar plank salmon, especially one brushed with mango and chipotle glaze and served with fresh mango salsa.  Mango Chipotle Glazed Salmon is just a little spicy and bursting with flavour. This great recipe was found flipping through the Costco Connection magazine and it’s a must to make this summer.
As with any cedar plank cooking, it’s important to properly soak your plank. I recommend an hour for the thinner boards even though the package suggests only 30 minutes. I’ve done both and find that the edges don’t burn away as fast when the plank is soaked a bit longer. It can be easy to overcook salmon, and because everyone’s grill is different it’s difficult to give an exact length of time and temperature to cook the salmon. What you want to watch is the internal temperature of the salmon. You’re looking to obtain an internal temperature of 130°F-135°F before resting the fish. As it rests for a few minutes the temperature will continue to rise about 5-10 degrees which will give you a final 135°F-145°F temperature. The salmon will take 12-20 minutes on the grill depending on your grill temperature and how often you open the lid. Start checking after 12 minutes.Â
The mango salsa and glaze can both be prepared up to one day in advance, making it easy to bring this delicious dish together for a weeknight meal. They’re a great combination with salmon and wonderful served with rice. The glaze and the mango salsa are also great with grilled boneless, skinless chicken thighs. So if you don’t like salmon or can’t source it easily, chicken is a delicious option. The mango salsa will keep for a couple of days, so use up any leftovers with other proteins such as chicken or even goat cheese crostini. Enjoy!
While the cedar plank is soaking make the salsa and glaze.
In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
Preheat grill to 400°F.
In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
Mango Salsa
Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.
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Beef Roulade is a simple yet impressive entree of beef flank steak rolled with prosciutto, basil and provolone and grilled to perfection.
Simple flavours come together in this wonderful dish and it’s easier than you think. It can easily be prepped in advance making it great for entertaining or a weekend family meal.
What’s important for this recipe is to flatten the flank steak as evenly as possible for ease of rolling and uniform cooking. You also need to season the meat well with salt and pepper. Rolling the flattened meat as tight as possible to hold in the layered elements within is also important. Some cheese does seep out when cooking, so a tight roll will help keep everything in place and minimize the loss of melty cheese.
Be sure to have your grill or pan hot before adding the rolls. They only take 4-5 minutes per side, so you want the surface hot enough to brown the meat before it cooks. As with any meat, it’s important to allow the meat to rest for several minutes prior to serving, this will allow the moisture to settle back into the muscle rather than run all over your plate.
By all means, you can grill the assembled and tied roll as one whole piece and slice to serve, but I prefer the individual grilled portions because you get more charred/seared meat per bite which to me means more flavour. And I’m always game for more flavour, enjoy!
Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
Preheat grill to medium-high.
Rub or brush prepared rolls on both sides with oil.
Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
Recipe Notes
-I have found that using grated provolone makes the roll easier to roll.
-Using a mesh grill mat is convenient but not necessary.
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So fire up your grill for this amazing Grilled Prosciutto and Asparagus Flatbread. There’s so much that can be cooked on the barbeque/grill and today I’m gonna tell you how easy it is to grill bread.
You would normally think that the dough would stick terribly to the grates, however, as the dough cooks and forms a crust on the bottom it pulls away from the grates making it virtually non stick. There is a fine line between perfectly golden and crispy to overdone, so you want to watch it closely. Depending on your grill and heat setting, the first side takes only 5-6 minutes to form that slightly charred crust.
Tips for grilling bread
1. Grill small portions of bread instead of one large piece. This not only allows for more uniform cooking, but it’s also easier to flatten and move smaller portions to the grill. 2. Don’t try to make the flatbread perfectly shaped, it just won’t happen! The dough shrinks up and morphs into a shape of its own when you pick it up and move it to the grill. It’s okay to be a little rustic! 3. Make sure your grill is scraped clean to prevent sticking. A small amount of non-stick spray applied before grilling can also help. 4. Don’t overcrowd the toppings. The dough is almost cooked when you flip it over, therefore too many toppings will require an excessive amount of time to heat through, causing the dough to overcook. 5. Have all your toppings ready prior to starting. 6. Don’t be afraid to experiment with your favourite toppings, but if you’re aiming for something smothered in melty cheese this type of flatbread is not for you. Too much cheese will not melt in the time it takes the flatbread to cook. 7. When camping, make the dough at home ahead of time. After the first rise split dough in half, punch down and seal in two medium freezer bags. Place in fridge or freezer to stop the rising process. Allow to come to room temperature and proceed with recipe.
Grilling is a huge part of our cooking during the summer months, both at home and when we are out camping and overlanding. You can see more of what we do outdoors at Mark Bouliane – YouTube Eating well and having fun with food is important to us, both at home and when travelling in our jeep. Because the grill is our primary cooking source when adventuring outdoors, dishes like Grilled Prosciutto and Asparagus Flatbread only adds to the fun of it all and makes us feel like we aren’t compromising. It’s great at home or anywhere else you happen to grill. Enjoy!
In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
Flatbread
Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
Preheat grill to medium.
Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
Recipe Notes
-The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it! I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.
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These amazing Almond Peaches are adapted from Smitten Kitchen, who adapted it from Nigel Slater. Tender peaches with a thick layer of almond crumble, the kind that has enough butter to make it packable.  It’s the best kind, baking up golden and crunchy. I’ve made the recipe with the opt ins that Deb suggests, such as the oatmeal and cinnamon. I enjoy the oatmeal in the mix, and it gives me the rationale I need to eat them for breakfast.  The almonds retain their crunch and provide a wonderful nutty taste that plain oatmeal just can’t deliver.  Almonds, butter and sugar make the most amazing topping, and what better way to enjoy it, than on fresh peaches. I’ve chosen to cook mine in a cast iron skillet on the grill, enjoying a warm dessert without heating up the house during the summer.
I’ll let you in on a little secret, I make the almond topping and bake it over sliced peaches like a fruit crumble and eat it with yogurt for breakfast.  Definitely on the dessert end of the scale for breakfast, but trust me, adding tart yogurt makes one heck of a yummy breakfast. I’ve made the crumble numerous times, using it on both sliced and halved peaches, but almost always, it’s made for myself (I’m selfish that way), for breakfast, with yogurt, vanilla or coconut Greek yogurt to be precise. Believe me, it’s a breakfast worth getting up for, and you just might become as selfish as me. But don’t get me wrong, this recipe is a simple, yet delicious dessert with ice cream or a dollop of whipped cream. Enjoy!
Preheat grill or oven to 350℉. If using grill, turn on side burners only, cooking peaches in the centre over indirect heat.
Using a food processor, blend almonds, sugar and spices until a course crumb is achieved. Add oatmeal and pulse several times to combine. Add butter and pulse until mixture is evenly mixed and crumbly.
Wash peaches, cut in half vertically and remove pit. Lay peach halves cut side up in a cast iron skillet, trimming bottom slightly if needed to make peaches sit flat. Scoop 3tbsp (lightly packed) crumb mixture onto each peach half. Press down mixture until flat and covering entire peach half. Place in centre of grill using indirect heat or alternatively place in oven and cook for 30-40 until peaches are tender and crumble is golden and crisp.
Remove from heat and allow to cool slightly for warm peaches. Serve with ice cream, sweetened whipped cream or yogurt.
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