Ingredients with Measurements:
- 8 lamb chops
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 4 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Grill
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together olive oil, red wine vinegar, tomato paste, smoked paprika, dried oregano, cayenne pepper, minced garlic, salt, and pepper.
2. Place the lamb chops in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the meat. Marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat the grill to medium-high heat.
4. Remove the lamb chops from the marinade and discard the excess marinade.
5. Grill the lamb chops for 3-4 minutes per side for medium-rare or until desired doneness is reached.
6. Remove from the grill and let rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill temperature: medium-high heat
- Internal temperature of lamb chops: 145°F for medium-rare, 160°F for medium, and 170°F for well-done
Serving size:
- 4 servings
Nutritional information:
- Calories: 430
- Fat: 33g
- Protein: 29g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Sodium: 110mg
Substitutions for ingredients:
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Tomato paste can be substituted with tomato sauce or ketchup.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Dried oregano can be substituted with dried thyme or rosemary.
- Lamb chops can be substituted with beef or pork chops.
Variations:
- Add chopped fresh herbs such as parsley or cilantro to the marinade.
- Use the same marinade for grilled vegetables such as zucchini, eggplant, or bell peppers.
- Serve the lamb chops with a side of roasted potatoes or a salad.
Tips and tricks:
- Make sure to let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute.
- Use a meat thermometer to check the internal temperature of the lamb chops for accuracy.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Storage instructions:
- Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb chops in the microwave or oven until heated through.
Presentation ideas:
- Serve the lamb chops on a platter with a garnish of fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs such as parsley or cilantro
- Lemon wedges
Pairings:
- Red wine such as Cabernet Sauvignon or Syrah
- Roasted potatoes or a salad
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the lamb chops are sticking to the grill, make sure to oil the grates before grilling.
- If the lamb chops are overcooked, reduce the grilling time or lower the heat.
Food safety advice:
- Make sure to marinate the lamb chops in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to check the internal temperature of the lamb chops for doneness.
Food history:
- Salvitxada is a traditional Catalan sauce made with tomatoes, almonds, and peppers. It is often served with grilled meats and seafood.
Flavor profiles:
- The salvitxada marinade adds a smoky and slightly spicy flavor to the lamb chops.
Serving suggestions:
- Serve the grilled lamb chops with a side of roasted potatoes or a salad for a complete meal.
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