Of course, I’m grilling a lot this summer. I don’t think either of you expects any difference. Grilling is satisfying, and the simplest recipes can transform into something remarkable if grilling is introduced. Think of a fire-roasted eggplant, sweet corn, and even bell peppers are thrown onto the grates of a hot fiery grill; they develop gorgeous flavors and even distinct smoky profiles. Meat is no exception to this experience, and lamb with its juicy fat, is the perfect candidate for grilling. The lamb chops are marinated in a citrusy blend of lime and orange before they go to the grill. The warm juicy lamb chops are then served alongside a cool salad made with fresh summery tomatoes and chickpeas with dill. Now, if you like dill as much as I do, I recommend doubling the quantity I recommend using in the recipe. Before I forget, this week’s exciting news: the American Lamb Board is organizing a special contest. Explore the American Lamb Board’s contest in partnership with Outdoorsy for a chance to win a $2,000 travel credit! Simply share a photo or video of an outdoor adventure and be entered to win some incredible prizes. Plus, they’ll send you freebies just for entering! To learn more about the contest and how to enter, visit The American Lamb Board. No reviews 8 American lamb loin chops (about 2 lbs [910 g] total weight) 2 Tbsp extra-virgin olive oil plus a little extra to brush the pan 1/4 cup fresh lemon juice 2 Tbsp fresh orange juice 2 garlic cloves, peeled and grated 2 tsp ground black pepper 1 tsp orange zest 1 tsp fine sea salt For the tomatoes and chickpeas One 14 oz can chickpeas, drained 1/2 pint cherry or grape tomatoes, cut in half 1 medium shallot, minced 2 Tbsp fresh flat-leaf parsley or dill chopped 2 Tbsp fresh lemon juice 2 Tbsp extra-virgin olive oil 1/2 tsp ground black pepper 1/2 tsp ground sumac 1/2 tsp red pepper flakes Fine sea salt Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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