Thanks for all the great ideas. I'm going to have to try a few of them. In the past I've made grilled lamb chops w/garlic, olive oil and rosemary. I serve them with polenta, roasted green beans and a red wine reduction sauce. I'm definitely going to try with caponata or ratatouille that amysarah posted and a few others.
One of my most memorable meals in Greece years ago was a simple grilled lamb and roast potatoes with lemon and rosemary. I often do them that way now, with garlic & olive oil too. I'd also do ratatouille, served room temp - easy (better!) made ahead, or its Italian cousin, Caponata - the sweet/sour flavor is lovely with lamb. Or if you can get really good fresh ones, a simple tomato vinaigrette salad with basil.
Depends upon the flavors you're grilling with the lamb chops. Grilled asparagus would be complementary, and a rice pilau with mushrooms and spinach in it would be multi-cultural. In my neck of the woods, it's a little early for ratatouille, but that's always in the back of my mind since it's my favorite summer vegetable.
Root vegetable mash. Potato is optional if you like to eat low-carb. Rutabaga/swede, parsnip, turnip and carrots all work nicely but I'd probably just pick 2. I have a recipe here that includes gravy to pour over the mash http://handfulofsunshine.com/2015/07/11/lamb-chops-with-gravy/
ratatouille goes well and if you have one of those grill pans, you can do them at the same time. i love the raisony sweetness of tomatoes with lamb. some cooling cucumbery tsaziki too. as someone above said, middle eastern/mediteranean flavors go well...couscus with dates or dried apricots or olives. i would put a rub on the lamb that included ground cinamon, cumin and a mild chili pepper.
Roasted vegetable orzo at room temp with a lemon vinagrette and crumbled feta. Sautéed spinach with raisins and toasted pine nuts. For dessert raspberry or lemon sorbet with thin wafer cookie.
Grains with mediterranean or middle eastern flavors. Things like couscous, wild rice, bulgur, lentils, quinoa, etc. I like to serve them room temperature or chilled with ingredients like olive oil, pine nuts, sumac, mint, dill, rosemary, basil, oregano, red onion, lemon, pistachio, sesame, spinach, arugula, dried cherries/apricots, cucumber, fennel, touches of honey, etc.
Finish all of it off with a dollop of plain Greek yogurt and/or cheeses like feta and halloumi.
Tonight we're grilling chops marinated in lemon, olive oil and Greek seasonings and I'll make a Greek salad. We may do a little spinach pilaf on the side also.
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Finish all of it off with a dollop of plain Greek yogurt and/or cheeses like feta and halloumi.
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Shiraz from Australia