Yes, I realize it was just a few days ago that I posted Ten Vegetarian Recipes for the Grill and then a vegetarian pasta salad (with plenty of variations) just a couple of days later. I realize I’m swaying between extremes, like a bungi-jumper standing on a precipice, trying to decide if he’s completely nuts or wickedly cool (been there – but that’s a story for another day). Hey, I love my vegetarian meals, but sometimes a girl needs a good piece of red meat to satisfy her carnivorous tendencies. As far as red meat goes, lamb is a good option when it comes to making healthy choices. Okay, it’s not quite as lean as the bison I used in Lean Bison & Barley Soup, but it has several things going for it.
To start, lamb chops have a wonderful mild and almost sweet flavor. When cooked properly (medium-rare, in my book), it is tender and juicy. As far as the fat content, lamb has less marbling (fat running through it) than beef. So, when you trim any extra fat from the outside of the chops, you end up with a pretty lean piece of meat. One 3-ounce serving of lamb weighs in at about 170 calories. That’s a small caloric price to pay for the benefit of ingesting high levels of iron and zinc.
As with any meat, one of the keys to serving a healthy meal lies in the preparation. If you cook with copious amounts of butter or oil, or douse the meat in rich sauces, the leanest cut of meat turns into a plate booby-trapped with saturated fat and mega calories. Keeping things simple not only reduces the fat and calorie count but it also lets the natural flavor of the meat take center stage.
This lamb is simply seasoned with salt, pepper and dried oregano, then cooked quickly on the grill. Once it comes off the grill, it is brightened with a squeeze of fresh lemon juice and topped with a fresh salad of tomato, cucumber and kalamata olives. Season, grill, serve…that’s my kind of meal.
To round out the meal, we stuck to “simple” and served the lamb with some of Bush’s Grillin’ Beans. I “hummed” and “haw-ed” over the seven types of Grillin’ Beans (any of my favorites would have worked well here), and finally decided on the Sweet Mesquite flavor – black beans simmered with onions and red peppers. The sweet, smoky sauce was the perfect accompaniment.
The whole meal came together in less than half an hour and received rave reviews from my family. As for me – well, I picked up those lamb chop bones and sucked off every last bit of flavor. I couldn’t bear to waste a morsel.
The recipe:
The lamb:
Preheat grill to medium-high heat.
Season both sides of the lamb chops with salt, pepper and oregano. Gently press the seasonings into the meat.
Place the lamb chops on the grill and cook until medium rare, about 4 minutes per side.
Place the lamb chops on a plate and squeeze the lemon over the chops.
The salad:
In a medium bowl, stir together the tomatoes, cucumber, kalamata olives, lemon juice, olive oil and mint.
Place 2 lamb chops on each plate and top with the tomato salad. Serve.
Other grilled lamb recipes:
Lemons & Anchovies’ Grilled Lamb Chops with Chimichurri Sauce
Sippity Sup’s Grilled Lamb Chops, Heirloom Beans & Tomatoes with Warm Bacon Vinaigrette
The Italian Chef’s Grilled Lamb Scottadito
The Food Fox’s Grilled Lamb Koftas with Tzatziki & Greek Salad
Greek Grilled Lamb Chops Recipe with Tomato, Cucumber & Kalamata Olive Salad
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
The lamb
- 8 (3 oz. each) lamb chops (about 1 to 1 1/2 inches thick)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried oregano
- 1 lemon
The salad
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumber
- 1/4 cup kalamata olives, quartered
- 1 tsp fresh lemon juice
- 1 tsp extra-virgin olive oil
- 1 tbsp thinly sliced fresh mint
Directions
The lamb:
- Preheat grill to medium-high heat.
- Season both sides of the lamb chops with salt, pepper and oregano. Gently press the seasonings into the meat.
- Place the lamb chops on the grill and cook until medium rare, about 4 minutes per side.
- Place the lamb chops on a plate and squeeze the lemon over the chops.
The salad:
- In a medium bowl, stir together the tomatoes, cucumber, kalamata olives, lemon juice, olive oil and mint.
- Place 2 lamb chops on each plate and top with the tomato salad. Serve.
Disclaimer: This post was sponsored by Bush’s Beans, and the beans were provided by them at no cost to me.
claudia @whats cookin italian cuisine says
We are huge lamb fans, I make it often all different ways this is a new one for me. We love everything in this too my family will love this one… great combinations of flavors. I marinade in lemon juice for two days and cook it on the grill it falls apart! I like your brightening idea after its cooked too!
Jenny @ Ichigo Shortcake says
I love my lamb, lamb cooked in any way is delicious to me, even with just salt! This looks so mouthwatering, I’m definitely going to buy some lamb tomorrow.
Maureen @ Orgasmic Chef says
We had the same meal a couple of days ago -ish. No beans but that’s a great idea. I don’t eat any fat on my meat, I just don’t like it but my Aussie husband eats his and mine. I keep telling him he’s making a mistake.
These chops look delicious and you’re right, medium to medium-rare is the only way to go.
Lorraine @ Not Quite Nigella says
This looks delicious. Perfect to serve guests but simple enough to do on a weeknight! 🙂
kelley says
I never think to grill lamb. I’m not sure why but I seem to make it more during the winter months. I suppose I need to change things up. This looks like the perfect summer dinner. Fresh and full of beautiful colors!
marla says
Oh how I would love these chops for dinner tonight!
thyme (Sarah) says
This is perfect for our attempt to lower our carb intake. I have also been craving lamb chops…this weekend it’s going on the grill!
Laura (Tutti Dolci) says
We love grilled lamb chops at my house, these look delicious topped with the fresh salad!
Erika {In Erika's Kitchen} says
I’ve been eating less and less meat, but a good lamb chop always calls to me – and this one looks SO GOOD!
Maria says
Love the salad!! Great summer recipe!
Shaina says
I love the sweet mesquite beans. They are my favorite. This looks so fresh and inviting. Perfect grillin’ food.
Lydia (The Perfect Pantry) says
My dad used to grill lamb chops all the time. I don’t know what he did to make them so special — perhaps he put a bit of extra love on top. Just looking at your photos reminds me of how much I enjoyed my dad’s grill dishes.
Alison @ Ingredients, Inc. says
looks fabulous Dara! Love this recipe!
Lora @cakeduchess says
I know it’s better to incorporate more veggies and I try:)Your lamb chops look fantastic and love the salad! would love for dinner tonight, Dara:)xx
Jen @ Savory SImple says
These look gorgeous!
Tickled Red says
Oh boy! This is going on Surferboys new “Must Try in the Kitchen” List ;D Only this will be him and the grill. Yum!
minnie(@thelady8home) says
This looks fresh, and oh so refreshing!!! Love the pictures too.
Jamie | My Baking Addiction says
Everything about this meal is fresh and gorgeous, I definitely think this recipe is a summer must make!
Caralyn @ glutenfreehappytummy says
wow that salad looks incredible! i love those flavors! thanks for sharing!
Steve @ the black peppercorn says
I love lamb and it lends itself so well to Greek flavours. This looks incredible Dara. I am totally in grilling mode now so I love to have this recipe!
Sommer@ASpicyPerspective says
Dara, Lamb is an absolute favorite of mine and what a wonderful way to prepared it! I bet it tastes fabulous with those Sweet Mesquite Beans. 🙂
Roz@weightingfor50 says
Sometimes, there is NOTHING like lamb. Especially with greek flavours. Thanks as always for sharing another lovely looking recipe!!!
Deborah says
I’ve only had lamb a few times before, but I’ve never cooked it myself. Looks like I need to branch out, though!!
Wenderly says
Oh how My Yanni would love this! Beautiful Dara!