Grilled Rosemary Lamb Chops & Steamed Vegetables with Shallot Oil


Grilled Rosemary Lamb Chops  |  Brown Rice  |  A Medley of Steamed Vegetables with Shallot Oil


I came across this quote a few days ago and found myself thinking about it quite a bit today.  It sums up both our day, as well as our dinner this Sunday…


Nothing fancy…the day was filled with barn, horses & baseball.  The girls needed to ride, there was plenty of packing to do at the barn in anticipation of the upcoming show this weekend and Max had an afternoon baseball game.  We all made it home around 4:00pm.  I chopped the vegetables and set the lamb chops in a marinade before leaving this morning.  It was so nice to come home to a staged dinner, waiting only for a hot grill and some boiling water.  With so little to do, Michael and I sat on the deck and watched the sailboats coming in for the day, enjoying the last few hours of the weekend.  The weather was spectacular and we were all together…so wonderful.

The dinner itself was a celebration of foods in their simplest, most natural state.  How such an uncomplicated meal can yield such amazing flavors is a testament to the perfection of whole foods.  It was such a pleasure using my new steamer and cooking this way couldn’t be any easier…why haven’t I tried this inexpensive piece of kitchen equipment before?

Grilled Rosemary Lamb Chops  {adapted from Bon Appétit, July 1995 via Epicurious}

  • ¾ cup extra-virgin olive oil
  • 6 tablespoons fresh lemon juice
  • 4 tablespoons Dijon mustard
  • 6 tablespoons minced fresh rosemary
  • 12 garlic cloves, minced
  • Sea salt & freshly-ground black pepper, to taste
  • 22, 1-inch-thick loin lamb chops, fat trimmed
  1. Mix first 5 ingredients in small bowl. Place lamb chops, in a single layer, into a large baking dish. Sprinkle the lamb chops with salt & pepper and then pour marinade over the chops. Cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
  2. Prepare barbecue (medium-high heat).  Grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.


As for the Steamed Vegetables…I am not going to pretend to be an authority on using a bamboo steamer {this was my first time} but you can click here and follow the same instructions as I followed from Heidi at 101 Cookbooks.  This evening I used a medley of broccoli, cauliflower and carrots on the bottom tier of the steamer which later got topped by a tray of snap peas, asparagus & zucchini.  A sprinkling of Maldon sea salt and a drizzle of shallot oil finished the vegetables.  {Hint:  give the shallot oil a try!  The oil really made these simple vegetables special…you can click here for the recipe}

The finished dinner plate…


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