• Grilled Lamb Chops With Wine Mustard Dipping Sauce And Grilled Vegetables

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    • 1 x eggplant
    • 1 Tbsp. salt
    • 1 med -sized zucchini
    • 1 x red pepper
    • 1 x yellow pepper Grilled Vegetable Dressing
    • 4 Tbsp. extra virgin olive oil
    • 3 x lemon, juiced
    • 1 x salt and pepper, to taste
    • 1 x anchovy, fillets, finely minced
    • 5 x fresh sage, leaves, minced
    • 1/2 c. extra virgin extra virgin olive oil c. salt and pepper, to taste Grilled Lamb rack of lamb
    • 1 x salt and pepper, to season Wine-Mustard Dipping Sauce
    • 1 c. red wine, preferably, Shiraz
    • 1/2 Tbsp. shallot, very finely minced
    • 1 Tbsp. Dijon mustard c. balsamic vinegar


    1. Cut the eggplant into 1cm slices, sprinkle them with salt and let them sit for a couple of hrs and then gently squeeze the eggplant to remove the bitter juices.
    2. Cut the zucchini into 1 cm slices.
    3. Prick the peppers with a fork (to release steam build-up).
    4. Brush all the vegetables with extra virgin olive oil.
    5. Clean the grill and brush it with extra virgin olive oil.
    6. Arrange eggplant and zucchini slices and peppers on the grill. After a few moments, turn them clockwise reversing the angle to create a "cross-hatching" pattern. Flip the slices and repeat the process. Meanwhile, turn the peppers on all sides to char proportionately.
    7. Remove the vegetables from the grill and set aside.
    8. Place peppers in a sealable plastic bag for 10 min to loosen skin (with steam), then scrape the charred skin from the roasted peppers.
    9. Dress the eggplant and roasted peppers with dressing of extra virgin olive oil, lemon juice, sea salt, cracked pepper and minced anchovy (see below).
    10. Dress grilled zucchini with extra virgin olive oil and sage dressing (see below).
    11. Grilled Vegetable Dressing:Combine the extra virgin olive oil, lemon juice, salt and pepper, and anchovies. Add in salt and pepper to taste.
    12. Variation Dressing for Zucchini::Combine extra virgin olive oil, fresh sage and salt and pepper in a small bowl. Add in salt and pepper to taste.
    13. Grilled Lamb:Remove any excess fat from the rack of lamb and thoroughly clean the protruding rib bones by scraping them with a small paring knife.
    14. Cut the lamb rack according to how you like your lamb cooked - either into double chops for rare meat or possibly single chops for medium-well-done lamb.
    15. Clean and oil the grill with extra virgin extra virgin olive oil.
    16. Once the lamb is portioned and ready to go on the grill, oil and salt the meat.
    17. Grill the double lamb chops for 5 min per side for medium rare, single chops for 3 min per side.
    18. Wine-Mustard Dipping Sauce:Use a small cast iron fry pan or possibly use a regular skillet with aluminum foil wrapped around the fry pan handle to protect it.
    19. Put the skillet right on the grill and add in 1 c. of red wine and add in 1/2 Tbsp. of very finely minced shallots.
    20. As the wine bubbles, whisk in 1 generous Tbsp. of Dijon-mustard and stir till velvety smooth.
    21. Finish with 1/4 c. of balsamic vinegar.

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