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Grilled Lambchops with Grilled Asparagus and Zucchini with Potatoes OBrian with Fresh Rosemary Recipe

January 26, 2011

Dinner Anyone? Grilled Lamb chops over Potatoes O'Brian with Balsamic Glaze and Grilled Zucchini and Baby Asparagus

I have since learned from moving into my new home and new kitchen that when it snows, the slow foodie in me really comes out and shines. And the other day before one of our many snow storms hit New York yet once again, I found a wonderful source for locally grown vegetables and even locally raised and grass fed and organic beef and lamb.

And though I am still trying to do my best in eating red meat but once a week, the lamp chops had my name all over them when I saw them at the Adams Fairacres Farms. So I grabbed asparagus, zucchini, potatoes, a green bell pepper, a few shallots and fresh rosemary and created the dish you see. Super easy with just a few ingredients puts this dinner on your table rather quickly. Its’ wonderfully delicious and heartwarming when it’s snowing like a banshee outside – trust me I know from experience!

Let’s get started! I will break down the components to make it easier to follow just one of the recipes in case you wish to do so.

Word to the wise: Remember to preheat your grill! Also I cooked the veggies first, set aside while the chops were marinating and the potatoes I had started first since they took the longest (24 minutes). This way cooking the potatoes first, then starting on the veggies, then finally the chops will have everything come together at the end of your cooking time…

Grilled Lamp Chops Ingredients:

  • Two lamp chops or more per person depending upon appetite.
  • freshly cracked black pepper & course kosher salt
  • 1 tablespoon or more freshly diced rosemary
  • olive oil
  • 2 tablespoons balsamic glaze – yup! that’s in on the ingredients! Look for balsamic glaze in the vinegar section of your grocery store – you can easily find it online too! It’s a must have ingredient in my refrigerator! You can make it yourself, but tis easier to have it on hand when you need it!

Grilled Lamp Chop Directions:

  1. While marinating the chops with the ingredients above by simply sprinkling the seasonings, olive oil and balsamic glaze over the chops on both sides and placing them onto a plate away from prying pets and kitchen guests – you will want to preheat your grill. I have a stove top grill that frankly has become my latest new love. And who says you can’t love a stove? I am not afraid to stand up and admit it, yes, I’m Chef Maven, and I have loved my stove now for four weeks. (the length of time I have actually owned this new puppy and workhorse!)
  2. If your grill is nicely preheated and hot – For medium rare and for single thickness, you will be grilling for roughly 3-4 minutes on one side, and finishing it off on the other side for about 3 minutes. Remove chops and let rest on a plate.
  3. Serve over grilled vegetables and add a bit more balsamic glaze squeezed over the top of them…. and add a sprig of fresh rosemary to decorate the plate.

Grilled Baby Asparagus and Grilled Zucchini Are Sumptious!

Grilled Asparagus and Zucchini Ingredients:

  • NOTE: I happen to personally adore both these veggies, so I easily can eat a whole medium sized zucchini and six or so baby asparagus frawns – but you decide how much you should have… plus a bonus is that these now grilled vegetables once done and cooled can easily be made into a wonderful egg frittatta, placed onto half-way cooked foccaccia or placed into a wonderful cobb salad…. so store up your grilled veggies! There are many interesting dishes you can add any extra leftovers to.
  • You will need olive oil, salt & pepper and your favorite either asian-inspired salad dressing (roughly 1/4 cup) or simply fresh lemon juice.
  • Reserve half of a lemon for finishing off the veggies once they are taken off the grill.

Grilled Asparagus and Zucchini Directions:

  1. Wash both vegetables, then I slice my zucchini on the bias in strips (on the diagonal) and place into a bowl for marinating.
  2. Add the rinsed asparagus with their ends being chopped off about 2 inches (or where they tend to break) leaving only the freshest part and place into the bowl with the zucchini.
  3. Next sprinkle with course kosher salt and freshly cracked black pepper, add a bit of the olive oil (2 tablespoons at most) and your salad dressing (or fresh lemon juice).
  4. Using hands which I find easier (clean of course!) move around the veggies making sure each have been coasted with the marinade. They are now ready to get cooking!
  5. Place onto preheated grill, and cook about 4 minutes on one side, then flip and cook the other side. Pull off veggies once they are done onto a plate, cover with clean dish towel or tinfoil to help keep warm. And sprinkle with fresh lemon juice all over the vegetables.

Chef Maven's Favorite Way to Make Potatoes - O'Brian Styled!

Chef Maven’s Stove top Potatoes OBrian

My mother always would make her potatoes o’brian with leftover boiled potatoes from the night before’s meal. My twist has always been using raw potatoes with their skins still on. Not only does this method ensure more vitamins remain in the potato, the added skins further give it substance when it comes to vitamins. Slicing the potatoes on the thin side will surely make these tasty potatoes become a new fave! And when making my ‘egg special’ I will start my potatoes this way.

Chef Maven’s Stove top Potatoes OBrian Ingredients:

  • Large skillet (the potatoes will shrink a bit as you cook them down)
  • olive oil and butter
  • per each two large idaho potatoes – you will need 1-1/2 tablespoons of freshly minced rosemary
  • kosher salt and freshly cracked black pepper to taste
  • 1 green bell pepper or a combination of colored bell peppers (red, green and orange for example)
  • 2 shallots minced, or small bermuda onion chopped or three scallions chopped using both green and white parts

Chef Maven’s Stove top Potatoes OBrian Directions:

  1. Rinse potatoes, and slice lengthwise in half, then once more. Now slice them on their flat sides, into thin slices.
  2. In a cold skillet, add about two tablespoons of olive oil, and a tablespoon of butter and turn on medium heat.
  3. Add sliced potatoes to skillet.
  4. Chop shallots and add to skillet.
  5. Turn potatoes over frequently. You may need to add more oil. You are not looking for them to brown too quickly, remember these started out raw…
  6. Once potatoes are half way cooked, then add your chopped bell peppers to the mix.
  7. Once potatoes are almost ready and are starting to brown nicely, if you are making the chops, turn the potatoes now down to low, while the chops cook, then when your chops are finished – so are your potatoes!

So you have now created a wonderful meal! Call the troops to dinner and enjoy! I chose a locally made red wine purchased at the Artisan Wine Shop (www.artisonwineshop.com) called ‘Right Bands Red’ by Hudson Wine Farms made in Washingtonville, NY and ate my dinner with a fire going on in the fireplace.

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