Grilled Lamb Chops

Grilled Lamb Chops

by | Aug 27, 2021 | GLUTEN FREE, GRILLING, LAMB | 3 comments

Grilled Lamb Chops

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Grilled Lamb Chops garnished with fresh herbs and served on a wooden board.

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, lemon, Dijon, garlic and fresh herbs on a wooden board in preparation for Grilled Lamb Chops.
Lamb chops coated with a herbed mustard paste are ready for the grill in preparation for Grilled Lamb Chops.

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.

Author:  Compelled to Cook

Grilled Lamb Chops arranged on a wooden board and garnished with fresh lemon, herbs and red pepper jelly.
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Grilled Lamb Chops

Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 3 minutes
Total Time 38 minutes

Ingredients

  • 1 each rack of spring lamb
  • 1/4 cup Dijon mustard
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp finely chopped fresh rosemary
  • 2 tsp finely chopped fresh oregano
  • 1/2 each juice of 1/2 a lemon
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  • 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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I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Steak with Balsamic Butter Sauce

Steak with Balsamic Butter Sauce

by | Aug 12, 2019 | BEEF | 0 comments

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Steak with Balsamic Butter Sauce is an elevated meal for two and takes only a few quality ingredients and less than 30 minutes to prepare.

 

 

Tenderloin steak, butter and balsamic vinegar arranged on a wooden board in preparation for Steak with Balsamic Butter Sauce

 

Beef tenderloin steaks can be a bit pricy, even for us here in beef country. But what I really like about beef tenderloin is that it’s a relatively lean cut of beef, it’s super tender and flavourful. It deserves a good sear to hold in the moisture and a generous drizzle of balsamic butter sauce.

 

 

Butter sauce comes in many forms, like Beurre Blanc-French butter sauce, Piccata sauce and the sauce on my Tarragon Chicken Cutlets

A butter sauce is quite simple and uber quick to pull off with a little know-how. In any butter sauce, it’s very important to use cold butter cut into small chunks. Cold butter melts more slowly, allowing the fat particles to breakdown and be dispersed throughout other liquids like wine, lemon juice, stock or in this case, balsamic vinegar. Adding butter gradually is equally as important. It allows all the fat particles to become completely emulsified but at a slower rate. This process creates a thicker and more stable sauce. Scientifically it’s a little more involved, but this gives you the idea behind it.  Enjoy!

 

Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.

Author: Compelled to Cook

Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
Steak with Balsamic Butter Sauce
Print Recipe
    Servings Prep Time
    2 people 10-15 minutes
    Cook Time
    12-15 minutes
    Servings Prep Time
    2 people 10-15 minutes
    Cook Time
    12-15 minutes
    Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
    Steak with Balsamic Butter Sauce
    Print Recipe
      Servings Prep Time
      2 people 10-15 minutes
      Cook Time
      12-15 minutes
      Servings Prep Time
      2 people 10-15 minutes
      Cook Time
      12-15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
      2. Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
      3. Remove steaks to a plate and cover with foil.
      4. Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
      5. Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
      Recipe Notes

      Cooking time for steaks will be dependant on size.  The steaks I used were approximately 8 ounces each and 1 1/2 " thick.

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Rosemary Buttermilk Rolls

      Rosemary Buttermilk Rolls

      by | Dec 2, 2018 | SIDE DISH, VEGETARIAN, YEAST BREADS | 0 comments

      Rosemary Buttermilk Rolls bake up perfectly soft and speckled with fresh rosemary.  This makes them absolutely perfect along side your baked ham or golden roasted turkey.  There’s almost nothing better than freshly baked bread, filling the kitchen with an amazing aroma.  The kind that sparks a memory and elicits a feeling of comfort. 

      These lovely rolls are easier than you think, requiring no fancy equipment and use everyday ingredients. When making bread, it’s important to distribute the yeast evenly, whether you’re using fresh yeast or dry yeast.  Because I’m using dry yeast, I bloom it with the liquids and sugar prior to mixing. This not only ensures the yeast will be evenly dissolved and distributed but also gives it a head start in the production of carbon dioxide which helps make the bread rise. 

      You won’t be disappointed, and neither will your guests.  Rosemary Buttermilk Rolls are delicious and simple and will make your holiday table the best it can be.  Enjoy!

      Author: Compelled to Cook

      Rosemary Buttermilk Rolls
      Print Recipe
        Servings Prep Time
        12 rolls 30 minutes
        Cook Time Passive Time
        18-20 minutes 105 minutes
        Servings Prep Time
        12 rolls 30 minutes
        Cook Time Passive Time
        18-20 minutes 105 minutes
        Rosemary Buttermilk Rolls
        Print Recipe
          Servings Prep Time
          12 rolls 30 minutes
          Cook Time Passive Time
          18-20 minutes 105 minutes
          Servings Prep Time
          12 rolls 30 minutes
          Cook Time Passive Time
          18-20 minutes 105 minutes
          Ingredients
          Servings: rolls
          Instructions
          1. Warm buttermilk to 95℉-110℉ in the microwave using 30 second intervals.
          2. Combine buttermilk, water, sugar and yeast in a stand mixer bowl fitted with a dough hook (see note). Allow yeast to bloom for 10 minutes
          3. Stir in 1 3/4 cups of flour, rosemary and salt. Knead on low until flour is fully absorbed. Add the butter chunks a few at a time, until the butter has been incorporated and the dough is starting to pull away from the sides. Continue to add remaining flour by the tablespoon until the dough is smooth but still a little bit sticky.
          4. Place dough in a lightly oiled bowl and cover with plastic wrap or kitchen towel. Allow dough to rise in a warm, draft-free area until doubled in size, approximately 60 minutes.
          5. Preheat oven to 400℉. Remove dough from bowl to a clean work surface. Fold dough two or three times by hand to remove the air. Divide dough into 12 equal portions. Roll into balls and place on a parchment lined baking tray 1/4" apart. Cover with oiled plastic wrap or kitchen towel and allow to rise for 45 minutes.
          6. Whisk egg and 1 tbsp of milk with a fork and brush evenly onto rolls. Bake in preheated oven for 18-20. Remove from oven and slide onto a cooling rack, removing the parchment paper. Allow rolls to cool to slightly warm or room temperature for serving.
          Recipe Notes

          -Use only fresh rosemary for this recipe.

          -If kneading by hand, bloom yeast as instructed and stir in the first portion of flour, rosemary and salt.  Turn the wet dough onto a work surface and add a few chunks of butter and 1/4 cup additional flour.  Knead by hand, adding remaining butter and flour by the tablespoon until dough is smooth and no longer sticks excessively to the work surface. Proceed as the recipe indicates.

          -Spacing buns 1/4" apart will result in tray style rolls that you have to pull apart.  For more individual rolls,  increase spacing to 1 1/2" between rolls.

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          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Cranberry Pork Rib Roast

          Cranberry Pork Rib Roast

          by | Nov 8, 2018 | PORK | 2 comments

          Move over turkey, there’s another succulent, juicy, easy to carve meat in town.  Cranberry Pork Rib Roast is an excellent way to entertain and impress this holiday season.  Flavoured with rosemary, mustard and garlic, it roasts up beautifully in a couple of hours.  Served with a cranberry apple sauce gives it a wonderfully delicious holiday flare that’s sure to impress.

          I love pork rib roasts for the bones.  They provide a little extra fat and flavour, plus, they help to keep the roast moist throughout the roasting process.  This stunning pork rib roast is just as much a showpiece as your golden turkey, it’s easy to carve and perfect for 6-10 people, depending on size and how you slice it.  Pork and apples are a natural pairing, which makes the cranberry apple sauce the perfect accompaniment to this lovely roast.  Enjoy!

          Recipe source for Cranberry Pork Rib Roast:  Compelled To Cook

          Cranberry Pork Rib Roast
          Print Recipe
            Servings Prep Time
            6-10 people 30 minutes
            Cook Time Passive Time
            120 minutes 20-30 minutes
            Servings Prep Time
            6-10 people 30 minutes
            Cook Time Passive Time
            120 minutes 20-30 minutes
            Cranberry Pork Rib Roast
            Print Recipe
              Servings Prep Time
              6-10 people 30 minutes
              Cook Time Passive Time
              120 minutes 20-30 minutes
              Servings Prep Time
              6-10 people 30 minutes
              Cook Time Passive Time
              120 minutes 20-30 minutes
              Ingredients
              Pork Rib Roast
              Cranberry Apple Sauce
              Servings: people
              Instructions
              Pork Rib Roast
              1. Preheat oven to 475℉. Pat roast dry with a paper towel and season generously on all sides with salt and pepper. In a small bowl whisk together remaining ingredients until smooth and rub evenly onto the roast. Place roast on a large baking tray or shallow roasting pan fat side up. Cook for 15 minutes in preheated oven then reduce temperature to 350℉. Continue to roast for 90-120 minutes or until a thermometer inserted in the thickest part reads 145℉. The meat will continue to rise about 10℉ as it rests.
              2. Remove roast from oven and cover loosely with foil. Allow to rest for a minimum of 20 minutes before carving. For larger appetites, you can carve the roast into chops between the bones and serve. Alternatively, you can carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve along side.
              Cranberry Apple Sauce
              1. Heat oil in a small saucepan and sauté shallots for 1-2 minutes until starting to soften. Add cranberries, apple, 1/2 cup water, white wine, brown sugar, rosemary and ginger. Allow to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
              2. Stir in jellied cranberry, cinnamon and salt, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a tablespoon or two of water if necessary. The sauce can be made ahead and warmed gently for serving. Makes 1 3/4 cups of sauce.

              Pomegranate Balsamic Beets

              Pomegranate Balsamic Beets

              by | Oct 22, 2016 | SIDE DISH, VEGETABLES, VEGETARIAN | 0 comments

              Don’t let your sides be secondary!  Great sides like these Pomegranate Balsamic Beets can shine up against a fabulous entree and elevate the whole meal when the main is just a little less than perfect.  Sides are those dishes you want everyone to be thinking “maybe I’ll have just a little more of that” when contemplating seconds. It’s hard not to want just a little more of this or that, even though you know you’re getting full but the sensation hasn’t hit quite yet.  We’ve all been there indeed.

              These beautiful Pomegranate Balsamic Beets are stunning on the table with their vibrant glossy colour.  They also provide a little zing to your meal almost helping to clear the palette some. In this recipe I have used Pomegranate Balsamic Vinegar which was given to me by a friend and co-worker.  It was not my birthday or any other special occasion, just a lovely lady who thought of me when she was out and about.  I was touched at the gesture and thrilled with the gift…….because I’m a foodie of course.  With this little bottle of vinegar also came an orange olive oil……creation yet to come!!

              I love this recipe because it’s slightly sweet, tangy and has just a hint of rosemary which adds in a subtle earthy note.  A lovely side to adorn your table.  Enjoy!

              Recipe Source:  Compelled To Cook

               

              Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
              Pomegranate Balsamic Beets
              Print Recipe
              Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                Servings Prep Time
                8 people 10 minutes
                Cook Time Passive Time
                60 minutes 20 minutes
                Servings Prep Time
                8 people 10 minutes
                Cook Time Passive Time
                60 minutes 20 minutes
                Pomegranate Balsamic Beets are roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                Pomegranate Balsamic Beets
                Print Recipe
                Beets roasted with rosemary and adorned with a tangy and sweet glaze of reduced pomegranate juice and balsamic vinegar.
                  Servings Prep Time
                  8 people 10 minutes
                  Cook Time Passive Time
                  60 minutes 20 minutes
                  Servings Prep Time
                  8 people 10 minutes
                  Cook Time Passive Time
                  60 minutes 20 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 400℉. Place clean and trimmed whole beets on a large sheet of tin foil, enough to wrap over beets. Rub beets with olive oil and season generously with salt and pepper. Break apart a rosemary sprig into 3-4 pieces and scatter throughout beets. Wrap foil over beets and seal ends. Place packet on a rimmed baking sheet or shallow roasting pan. Bake for 45-60 minutes or when beets are just tender when pierced.
                  2. While the beets are roasting make the glaze by combining pomegranate juice, balsamic vinegar, honey and rosemary sprig in a small sauce pan. Cook over medium heat until bubbling, stirring often to keep glaze off the sides of the pan. Let reduce for approximately 10-12 minutes until quite thick and glaze coats the back of a spoon. Remove from heat and whisk in butter. Take out rosemary sprig, scrape the sides of the pan with a spatula and set aside.
                  3. When beets are tender, open foil pack and allow beets to cool enough to handle. Peel beets and cut into large bite size pieces approximately 1"-1 1/2" chunks. Rewarm glaze over low heat and pour over beets. Heat beets and glaze together over low heat until warm if beets have cooled too much. Serve immediately.
                  Recipe Notes

                  In this recipe I used 1/3 cup pomegranate balsamic vinegar topped up with regular balsamic vinegar to equal the 1/2 cup required.  If you do not have pomegranate balsamic vinegar, regular balsamic vinegar will work nicely.  To get fresh pomegranate juice, cut 1/4" or so off the top and bottom, quarter the pomegranate and cut each quarter in half.  Place chunks in a bowl of cold water.  Push out the seeds and they will sink to the bottom, leaving any pith floating on the water, making it easy to scoop away.  Pulse the seeds in a blender or food processor and strain through a fine mesh sieve.