Grilled Lamb Chops with Bruschetta as a Starter

Below the picture you will find my latest recipe – Grilled Lamb Chops! But before that, an announcement: The Foodies has been guest blogging! A friend of this blog, The Ranting Chef, features guest bloggers on his long-running site, and I was proud to be one of them. The post features a vegetarian dish, Risotto rosso, with cherry tomatoes and tons of fresh basil. I have also included pictures and detailed step-by-step instructions on how to prepare the ultimate risotto experience. Risotto rosso is healthy and light, and definitely worth checking out. For more, click here.

Grilled Lamb Chops

Grilling is not just something you do in your backyard on a hot summer’s day, but you can easily enjoy the delicious grilled flavors indoors anytime by using an electric countertop grill, stovetop grill or a grill pan. For optimal results, make sure that the grill is well heated before putting the meat on, and brush the grill plates or grilling surface with vegetable oil. In order to get the visually attractive grill marks, put the meat on the grill at a 45˚ angle. Let the lamb chops cook, undisturbed, on a very hot grill for 15-20 minutes on both sides until they are well done. You recognize the cooked through lamb chops from their browned grill marks. Enjoy with a fresh salad, lemon slices and fries.

Ingredients:

lamb chops, ca. 3-5 per person depending on their size

oil

lettuce

lemon, sliced

fries

Grilled Lamb Chops

Bruschetta: 

Dating back to the 15th century, bruschetta is one of the most iconic Italian starters. It consists of grilled bread that has been rubbed with garlic, and it is served with different kinds of toppings. The simplest ones – like the one that is presented here – are always the best. But you can also try different vegetables, cured meat or beans.

Bruschetta con pomodoro

Bruschetta con pomodoro

Ingredients:

tomatoes, sliced

coarse sea salt

bread, preferably Italian countryside bread

garlic cloves, sliced

olive oil

Instructions:

Slice the tomatoes in four and sprinkle them with coarse sea salt. Set aside for 30 minutes. To remove the sea salt, shake the tomato slices. At this point you might choose to slice the tomatoes into even smaller pieces.

Cut Italian countryside bread into 1.5 cm/0.5 inch thick slices. Bake the slices in the oven, preheated to 180 C/350 F, for ca. 10 minutes. After baking the slices should be crunchy with a soft core.  Rub sliced garlic cloves onto the surface of the bread and bake further for a minute.

Drizzle good quality olive oil on the bread slices and arrange the tomato slices on top. Wonderfully versatile bruschetta can be served as a starter for almost any Italian dish.

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