Grilled Lamb Chops with Mint Monet Style
The books Everyday Monet and Monet’s Palate Cookbook inspired these Grilled Lamb Chops with Mint and Parsley. This recipe salutes Monet’s dedication to the farm-to-table movement before it even had a title.
Earlier this year, I received an incredibly thoughtful and generous gift (of the two books) in the mail recently from my old college pal Patti. She had been looking at one of my posts on Cocoa and Lavender and remarked on the Monet china I had used. If you are unfamiliar with the pattern, it was designed by Claude Monet for himself.
Grilled Lamb Chops with Parsley and Mint Vinaigrette
This dish is a crowd-pleaser. Start the potatoes in advance and prepare your mise-en-place (chopped herbs), the rest can be done when your guests arrive.
Ingredients
- 2 lbs Yukon Gold or other waxy Potatoes
- 3 large Red Onions
- Extra Virgin Olive Oil for potatoes, vinaigrette, and ribs
- Salt and Freshly Ground Black Pepper
- 1 cup Peas
- 1/3 cup Malt or Red Wine Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Minced Shallot
- 1 tsp Honey
- 1/2 tsp Salt plus extra
- 1/2 tsp Freshly Ground Black Pepper plus extra
- 1/4 cup Canola or vegetable oil
- 1/4 cup Chopped Fresh Parsley
- 1/4 cup Chopped Fresh Mint
- 18 Lamb Rib Chops trimmed
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cut potatoes into 3/4-inch cubes; place in a large roasting pan. Peel the red onions, trim the tops and bottoms, cut in half lengthwise, them into wedges, and again into 3/4 inch cubes. Add them to the potatoes. Drizzle liberally with olive oil and season with salt and pepper. Toss well. Roast for 20-25 minutes, tossing occasionally to keep them from sticking.
- Cook peas separately.
- While the potatoes are cooking, preheat gas grill to high. If using charcoal, light fire to one side.
- Place vinegar, mustard, shallot, honey, salt, pepper, 1/4 cup olive oil and canola oil in a bowl, and emulsify using an immersion blender. Add the parsley and mint, and blend again to make it as smooth as possible.
- Brush the chops with olive oil and season well with salt and pepper. Place chops on grill; reduce heat to low and cover if using gas. If using charcoal, place chops on the cool side of the grill and cover. Cook lamb ribs for two (2) minutes per side.
- Divide potatoes and onions among 6 dinner plates and spoon some peas over the top. Arrange three chops on each plate and drizzle with the vinaigrette.
Tried this recipe?Let us know how it was!
Provencal Recipes for Lamb
Roasted Leg of Lamb with Rosé Glaze
Slow-Cooked Lamb Shank (Souris d’Agneau)
Provencal Daube Lamb Stew with Côte du Rhône Wine
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2 Comments
David
Just discovered your site and love it !!!
As a young Marine on Embassy Duty in France I fell in love with the provence way of life, food, wine and people. My son who is a senior in high school is planning on being a chef and if all goes well will be attending CIA in Hyde Park. I like to think that taking him to St Rem’y when he was only eighteen months old and wathching him shovel goose liver pat’e had something to do with it.
Anyway I am excited to view your site and explore its many recipes as we are super foodies in this house.
Thanks
Greg and Amy Peterman
Dallas TX
Thank you! I will pass along your lovely comments to the talented chef David.