Grilled Lamb Chops
2 servings
30 minutes
Grilled lamb chop is a true delight for meat lovers. Its history traces back to ancient European traditions where lamb was considered a royal delicacy. The combination of tender lamb with aromatic rosemary, sea salt, and freshly ground pepper gives the meat a rich, slightly spicy flavor. The crispy crust formed on the fatty side makes the dish's texture truly unique. A delicate mint sauce adds a refreshing sweet note that harmoniously balances the taste. Serving on spinach leaves makes the dish not only aesthetic but also more refined. It’s the perfect choice for a cozy family dinner or an elegant candlelit meal – a blend of tradition and perfection in every bite.
1
Place a dry grill pan on high heat to preheat. Put pieces of meat in the pan with the fatty side down (perpendicular to the pan) and cook for 4-5 minutes until the fat is covered with a crispy crust.
- Lamb: 8 pieces
2
Place the meat flat in the pan, sprinkle with rosemary. Cook for another 4-5 minutes, constantly basting the meat with its own fat. Flip the lamb pieces to the other side, cook for 4-5 minutes, also basting with fat.
- Rosemary: 1 bunch
3
Serve the lamb on spinach leaves. Serve the mint sauce separately.
- Spinach: to taste
4
For mint sauce, melt the jam slowly in a small pan. Remove from heat and add vinegar. Let it cool before adding mint. Use the sauce as quickly as possible (preferably within an hour after preparation), otherwise the mint will lose its color.
- Redcurrant jelly: 1 teaspoon
- Malt vinegar: 3 teaspoons
- Fresh mint: 15 pieces
5
Slightly grease the meat with olive oil. Salt the fatty part, and season the meat part with salt and pepper.
- Olive oil: to taste
- Sea salt: to taste
- Ground black pepper: to taste