Lamb chops, Belgian Style, with asparagus

So, it’s spring time in Holland and there are a few things I really love about spring time. 2 Of the favorites of those things are Lamb and Asparagus! Combine that with my love of the grill and we have the basics for a great recipe for Lamb. I wanted to do this belgian style, which means living the good life! Beer and Mustard… Lovely.

To start with the marinade, I mixed up the following ingredients.

  • 1/4 cup of mustard (with seeds)
  • 1/2 cup of chopped onion
  • 2 cloves of garlic, very well chopped
  • 2 tablespoons of freshly cut rosemary (although I used the dried version)
  • 1 cup of belgian wheatbeer (I used La Trappe, as you can see in the picture below)
  • 2 tablespoons of lemon juice
  • 3 tablespoons of Extra Vergine Olive Oil

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I mixed up all the dry stuff and added the oil and beer and mixed it up until it’s nice and smooth (as well as possible, of course) and ….. do pour yourself a nice glass of this beer too. It’s really tasty while cooking!

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Now it’s carving time! I took the 2 racks and pulled them apart. It’s indeed nicely packed by the butcher, but it’s not really cookable, if that’s even a real word ….

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Here you see how they look removed from each other.

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So I made 8 nice lamb chops out of them, as shown below. Try to make them roughly the same size, although the 2 on the outside were a little thicker than the others.

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I placed them in a large baking tray and poured the marinade over them. After this it’s just a matter of covering it up with plastic and place it in the fridge overnight. I also turned them once the next morning, to make sure that the marinade really covered all parts of the meat.20150502_155431 20150502_155438 20150502_155601

By the time your firstarter is up and running in the yard, and you’re preparing for this lamb to grill, start by taking them out of the marinade and dry them up using paper towels. That really absorbs the moist really good, but make sure you take the right quality of towels, as you don’t want any paper stick to the meat while removing it, of course.

I’ve poured the remaining marinade, together with the fluids from the meat, in a pan and heated that to a boiling point. I boiled it back to about a 1/4 cup of marinade in about 10 minutes, and topped it with about 1 1/2 cup of beef broth. Keep stirring it and add about 1/2 a cup of cream.

Boil that down to about half of the amount of liquid, in roughly 5-8 minutes. Pour it in a nice gravy boat for serving over the lamb chops, once they’re ready.

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I grilled the chops for about 2 – 2.5 minutes each side over very high heat. Searing hot and very tasty. For extra taste, add some fire spices on the coals right before you begin with the grilling.

I’ve served it with boiled white asparagus and grilled potatoes with rosemary and a little bit of olive oil. Except from the boiled asparagus, everything can be done from the Q! Love it!

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Any questions or remarks, just let me know in the comments!

Enjoy!

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