Sunday, July 14, 2013

Grilled Lamb Chops and Vegetables

We are constantly trying to eat healthier, and I keep trying to be creative in eating/introducing vegetables to our menu.  For our lamb steak night, I got the idea of trying to grill a bunch of miscellaneous vegetables with the lamb, just to try it.  As it turned out, we loved pretty much all of the vegetables we tried!  We tried fresh sweet peppers, mushrooms, peas, green beans, chayote squash, corn, carrots and Brussels sprouts. 

Before grilling, I skewered the small vegetables on these handy metal kabobs.  Then I brushed them with a little olive oil and sprinkled them with a little kosher salt. 

For the chayote squash, I peeled it and sliced it in about 1/2 inch thick slices.  The chayote squash was a first for us, and we were eager to try it.

A refreshing beverage - our homemade beer.  Mmmm.  More posts on that later.

The finished grilled carrots.  They were beautiful, soft, a little smokey and had a rich carrot-y flavor.

The brussels sprouts were delicious as well!

The lamb steaks - super easy as well.  Lamb steak + kosher salt + black pepper = amazing.

Grilled Vegetables

This won't really be a recipe because the directions and ingredients will be entirely flexible based on what you have on hand and what you like to cook!  We just used vegetables we had around, and I think part of the fun of this is expiramenting.  As far as cooking time, we put the vegetables we thought would take a little longer (like the carrots, brussels sprouts and chayote squash) on first, then after a few minutes added the vegetables that seemed like they would need less cooking.  Here are our impressions of the vegetables we grilled:

Carrots - delicious
Brussels sprouts - great
Corn on the cob (in the husk) - great - no butter needed
Choyte squash - amazingly good and creamy!
Mushrooms - okaaayyyyy (we are still learning to like mushrooms so they weren't our favorite)
Green beans - tasty
Sugar snap peas - very good
Sweet peppers - of course amazing

Future vegetables I would like to try to grill:

What kinds of vegetables do you like to grill?

Lamb Chops

4 lamb chops
olive oil
kosher salt
freshly ground black pepper

Rinse and pat the chops dry.  Brush both sides of each chop with olive oil.  Sprinkle with salt and pepper.  Leave meat out of the refrigerator to come up to room temperature for about 1/2 hour. 

Next, to prepare the grill.  We used our big green egg, which we let heat up until about 350F.  Once the grill is ready and the chops have been out of the fridge for 1/2 hour, carefully oil the grates with a paper towel dabbed in vegetable oil.

Add the lamb chops to the grill and grill over high heat for about 4 minutes.  If you get any flareups, move the chop to a cooler part of the grill until the flames die down.  After about 4 minutes, turn the chops over and cook for another 4 to 5 minutes.  As always, this varies based on the temperature outside, the temp and thickness of the meat, and the grill temp.  If you use a instant read thermometer, 155° F is medium.  Remove the meat from the grill, cover and let it rest for 5 minutes.  Enjoy with your grilled vegetables! 

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