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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Spring has sprung, and it’s time to start thinking about grilling, fresh berries and salads. Japanese Cabbage Salad is fresh, light and a little bit crunchy for the perfect picnic, side or lunch salad. The change of season brings about fresh and light recipe ideas for blogging but also a welcome change for everyday living. It’s the opportunity to jog outdoors, enjoy long walks and drive to and from work in daylight. These are important things in my world. What’s got you excited for spring?
What I enjoy most about this salad is the almonds, they give a great crunchy texture to every bite. Using the chicken seasoning package from the noodles in the dressing is also genius. It provides a wonderful savoury and salty addition to the mound of cabbage. Japanese Cabbage Salad is great for picnics or potlucks because it holds up very well and there is no mayonnaise to cause concern if left to sit for a while. Have it as a meal by adding grilled or rotisserie chicken, it’s a great lunch.
The recipe suggests letting the salad rest for 30-60 minutes to meld the flavours, but truthfully, I enjoy it just as much the next day after the cabbage has absorbed more of the dressing. It’s rather embarrassing how much of this salad I can eat in one sitting, stopping only because my gut aches from eating so much raw cabbage. I’m not sure that salads are usually what people can’t stop eating but this one hits all the right notes for me. Enjoy
Whisk together the first six ingredients and set aside.
In a large bowl toss together shredded cabbage, almonds and green onion. Add dressing and toss to coat evenly. Break apart ramen noodles into small pieces with your hands and toss with salad. Cover salad and allow to rest in the refrigerator for 30-60 minutes to meld flavours and soften the noodles slightly. The salad can be made up to 2 hours in advance, tossing lightly just before serving.
Notes
-Slivered almonds are preferred as they offer the best crunch and size. To toast the almonds preheat the oven to 350°F. Arrange almonds in a single layer in a pie plate or other shallow baking tray. Toast for 8-10 minutes until just starting to turn golden. -Easily make this salad into lunch by topping with cooked chicken.
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