Fire & Grill · French
Grilled Lamb Chops with Rosemary Jus and Dijon
Frenched lamb rib chops get crisp grill marks while staying blushing pink inside, then sit in a glossy rosemary and red wine jus. A dab of sharp Dijon, bitter radicchio leaves and smoky grilled vegetables balance the richness beautifully.
Test kitchen note: Lamb chops are thin and cook very quickly. Two to three minutes per side over high heat is usually enough for medium-rare.
Method 5 steps
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Season the chops with salt, pepper and a little oil, and press a few rosemary needles onto each one.
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For the jus, soften the shallot in 1 teaspoon of oil, add the wine and remaining rosemary and reduce by half. Add the stock and simmer until reduced to about 1/3 cup, then strain and whisk in the cold butter.
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Toss the zucchini and pepper with the remaining oil and salt, and grill over medium-high heat until charred and tender, about 6 minutes.
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Grill the lamb chops over high heat for 2 to 3 minutes per side, then rest for 3 minutes.
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Spoon the jus onto warm plates, lean the chops against each other and add the grilled vegetables, salad leaves and a small spoonful of Dijon.
That is the whole pie. Enjoy every slice.
Pairs well with
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