Grilled Lamb Chops with Peach Balsamic Sauce
- 1 rack of lamb or 8 chops
Marinade:
- 1/4 cup Balsamic vinegar
- 1/2 cup Port
- 1 Lemon juiced
- Fresh Thyme
- 1 teaspoon Olive Oil
- 1/2 cup Water
- 1/2 teaspoon Kosher Salt
- Combine all ingredients in a large mixing bowl. If you purchased a rack of lamb because that’s all the store had, slice the rack into chops. Add the chops to the marinade and let sit for 30 minutes in the fridge.
- Fire up that grill. Once it’s hot enough grill the chops for 3-5 minutes depending on the heat of your grill, then flip and cook the other side for 2 minutes or just long enough to get some grill marks on it. Plate and serve with this other stuff that’s featured below, and not just because I took the time to write all of it out.
- Balsamic Vinegar
- Peaches Peeled and diced
- Lemon Juice
- Lemon Zest
- Port
- Salt
- Pepper
- Flour
- In a small sauce pan add everything listed except the flour and heat over high until it reaches a boil. Once the sauce reaches a boiling point reduce the heat to medium and let simmer for 20 minutes. Use a hand blender to pulverize those peach pieces into a sauce like consistency.
- Stir in the flour and let the sauce thicken. Serve over the grilled lamb or really anything you want – lamb, burgers, ice cream, Cheetos.
Purple Cauliflower Basil Purée
- 1 head Purple Cauliflower
- 3 Tablespoons Greek Yogurt
- 1 tablespoon Olive Oil
- 1/2 teaspoon Sea Salt
- 5 large Fresh Basil Leaves shredded
- Break the cauliflower head into pieces and remove the large steam. Steam the cauliflower for 7 minutes or until it’s slightly soft.
- Drain the purple Kool-Aid-like water from the pan and add the yogurt, oil, salt and basil to the cauliflower. Use a food processor or a hand blender to blend into a paste-like consistency. Serve as a side.
Grilled Onion
- 1 large Onion peeled and halved
- 2 Tablespoons Olive Oil
- 2 pinches of Salt
- Drizzle oil over onion.
- Sprinkle salt over onion.
- Grill for 15 min on side of grill where the coals aren’t too hot.
- Slice thinly.