Ingredients with Measurements:
- 4 lamb chops (1 inch thick)
- 1/4 cup of crème fraîche
- 2 tablespoons of Dijon mustard
- 2 cloves of garlic, minced
- 1 tablespoon of fresh rosemary, chopped
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Brush or spoon for basting
Step-by-step instructions:
1. In a mixing bowl, combine the crème fraîche, Dijon mustard, minced garlic, chopped rosemary, olive oil, salt, and pepper. Mix well.
2. Brush the lamb chops with the mixture, making sure to coat both sides.
3. Preheat the grill or grill pan to medium-high heat.
4. Place the lamb chops on the grill and cook for 4-5 minutes on each side, or until they reach your desired level of doneness.
5. While cooking, baste the lamb chops with the remaining mixture to keep them moist and flavorful.
6. Once cooked, remove the lamb chops from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat for the grill or grill pan
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 22g
Protein per serving: 26g
Carbohydrates per serving: 2g
Fiber per serving: 0g
Sugar per serving: 1g
Sodium per serving: 220mg
Substitutions for ingredients:
- Greek yogurt can be used instead of crème fraîche
- Whole-grain mustard can be used instead of Dijon mustard
- Thyme or oregano can be used instead of rosemary
Variations:
- Add lemon zest for a citrusy flavor
- Use lamb loin chops instead of lamb rib chops
- Substitute the lamb for beef or pork chops
Tips and tricks:
- Let the lamb chops rest before serving to allow the juices to redistribute and keep them moist.
- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
- For a smoky flavor, add a few wood chips to the grill.
Storage instructions:
Refrigerate leftover lamb chops in an airtight container for up to 3 days.
Reheating instructions:
Reheat the lamb chops in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the lamb chops on a bed of roasted vegetables or with a side salad.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme.
Pairings:
Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted potatoes, grilled asparagus, or sautéed mushrooms.
Troubleshooting advice:
- If the lamb chops are sticking to the grill, brush them with oil before cooking.
- If the lamb chops are cooking too quickly, reduce the heat to medium.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Use a meat thermometer to ensure the lamb is cooked to an internal temperature of 145°F.
Food history:
Reblec de Crama is a Romanian dish that typically consists of lamb chops marinated in a mixture of crème fraîche, mustard, and herbs.
Flavor profiles:
The lamb chops are savory and slightly tangy from the crème fraîche and Dijon mustard, with a hint of garlic and rosemary.
Serving suggestions:
Serve the lamb chops with a side of roasted vegetables or a fresh salad for a complete meal.
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