Breaded lamb chops with grilled vegetables and polenta BBQ recipe

 

 

This family-style recipe embodies the splendour of home cooking: simple, yet oh so tasty.

Ingredients

For the vegetables

• 1 14-oz can artichoke hearts
  
• 4 plum tomatoes, cut in half
  
• 2 baby eggplants, cut in half
  
• 1 small onion, divided into four wedges
  
• 1/4 cup olive oil
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 teaspoon fresh thyme
  
• 1 teaspoon white balsamic vinegar
  
• Juice of 1 lemon
  
• 1/2 cup chicken broth
  

For the polenta

• 3 cups chicken broth
  
• 2 tablespoons butter
  
• 3/4 cup instant polenta
  
• 1/2 cup sour cream
  
  

For the chops

• 1/2 cup bread crumbs
  
• 1/2 teaspoon kosher salt
  
• 1/4 teaspoon fresh ground pepper
  
• 8 lamb chops, about 1-1/2" thick
  

Method

• To make the vegetables: In a large bowl, combine artichokes, tomatoes, eggplant, and onion with the olive oil, salt, pepper, thyme, vinegar, and lemon juice. Let marinate at room temperature for 15 minutes.
  
• Remove vegetables from the bowl, shaking off excess marinade. Grill over Direct Medium heat for 6 minutes, turning once halfway through grilling time. Remove from grill and chop roughly. Put vegetables in a medium saucepan and add the chicken broth. Simmer over medium heat for 15 minutes. Remove from heat and keep warm.
  
• To prepare the polenta: In a medium saucepan, combine chicken broth and butter; bring to a boil. Add polenta and stir well. Reduce heat and simmer for 12 minutes, covered. Remove from heat and stir in sour cream.
  
• To grill the chops: In a small bowl, mix together the bread crumbs, salt, and pepper. Roll each lamb chop in the breadcrumb mixture. Grill chops over Direct Medium heat for 9 minutes for medium-rare, turning once halfway through grilling time. Serve with creamy polenta and grilled vegetables.

Makes 4 servings.

Barbecue Butterflied Leg of Lamb

Barbecue Butterflied Leg of Lamb Recipe
2 cups prepared barbecue sauce
Approximately 6 pounds leg of lamb, boned and butterflied
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1. In a non-metal pan, spread prepared barbecue sauce over boned,
butterflied lamb, Season with garlic powder, pepper, and salt.
Cover and refrigerate overnight, turning twice.
2. Grill 8 to 10-inch from hot coals in pan for about 2 1/4 to 2 1/2
hours, turning often and basting with the sauce often.
Makes 12 servings.