Curtis Stone's Spiced Grilled Lamb Chops

From Curtis Stone What's for Dinner?


Prep Time: 15 minutes

Grill Time: 10 minutes

Rest Time: 10 minutes


Serves 4


Ingredients:

Gremolata (can be made a day ahead)  Leftovers make for a great salad dressing or to flavour scrambled eggs or frittatas

6 tbsp extra virgin olive oil

3 tbsp finely chopped shallots

3 tbsp finely chopped pitted kalamata olives

3 tbsp sherry vinegar

2 tbsp finely grated lemon zest (or finely chopped preserved lemons)

1 Tbsp finely chopped tarragon (substitution: fresh chervil or pinch of toasted, crushed aniseed)

salt and freshly ground black pepper

Lamb rub

3 tbsp olive oil

4 whole star anise, toasted* and finely ground

2 tbsp whole coriander seeds, toasted* and ground

2 tsp sweet paprika


1 frenched 8 rib rack of lamb (about 2 1/2 lb/1 kg), cut into 4 double chops


Directions:

1. Make gremolata: Combine all ingredients in a small bowl, cover and set aside.  NOTE: if you plan on preparing a day ahead, make sure you use a non-reactive bowl and allow it to come to room temperature before grilling the meat.


2.  Prepare Lamb: *To toast heat a dry skillet over medium heat and add the star anise.  Let it toast for 1 minute or so, until you get the lovely aroma.  Then add the coriander seeds and toast for another 30-60 seconds.  You want the seeds to brown, not burn.   Once the seeds are toasted, using a mortar and pestle or spice grinder, place 2 tbsp of olive oil with the ground seeds and coarsely grind everything to make a paste.


Season the lamb chops with the spice mixture.  Let it stand at room temperature while you prepare the grill.


3. Brush with a little olive oil over the spiced chops and grill, turning occasionally for 10-15 minutes, depending on how well done you like them.  An instant read thermometer, inserted horizontally should read 125F/51C for medium rare.


4. Transfer to a platter and cover for 10 minutes to allow meat to "rest"


Great served with grilled vegetables and I love Curtis' Pickled Onions.




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