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grilled rosemary garlic lamb chops with heirloom flageolet beans

 

Grilled Rosemary Garlic Lamb Chops with Flageolet Heirloom Beans

We spent the weekend with our friends, Luis and Christie at their Lake County ranch.  Saturday night for dinner I learned how to marinate and grill double rib lamb chops Luis style on his back patio right next to his pear orchard, beautiful!  Don't spare the garlic, rosemary and extra virgin olive oil when you marinate the lamb chops, Luis likes to finish his chops with a generous pinch of sea salt before serving off the grill with a Spanish-style ratatouille, made with eggplant, onion, tomatoes, peppers, zucchini, olive oil and garlic.  He uses the veggies from his huge backyard farm style garden ❤️  For my side dish I used heirloom flageolet Rancho Gordo beans slowly simmered with bay leaves, thyme, onions, carrots and chopped red bell pepper, for a little pop of color.  I love lamb chops with beans.
Also, don't forget a glass of red wine 🍷 very important in this process.  



 grilling lamb with garlic, rosemary and olive oil


Grilled Rosemary Garlic Lamb Chops
serves 4

Lamb rib chops, 2 pounds for 4 people 
4-6 cloves garlic, sliced thin
Stems of fresh rosemary, leaves chopped, about 2 tablespoons
Extra Virgin Olive Oil, enough to coat the lamb chops, about 4-6 tablespoons 
Sea salt and freshly ground pepper
 
Marinate the lamb chops overnight in the garlic, rosemary, olive oil, sea salt and pepper. If using, bring  the thicker double lamb chops to room temperature, about 30 minutes before grilling.  The single chops should be grilled cold.
Heat the grill to about 400F, I used a gas grill.
Open the lid and grill on a hot fire, searing one side, lower heat to medium high and continue to cook with the lid down for thicker chops, open the lid and sear the other side.  Also sear the fatty sides of the chops, then lower heat to medium heat for the thicker chops, grill until rare, about 3-4 minutes on each side.  Be careful not to overcook thinner chops, no more than 2 minutes on each side for rare.  Let the chops rest for 5 minutes and season with pinch of sea salt before serving.

Heirloom Flageolet beans
serves 4

8 ounces dried flageolet beans
1 large bay leaf
2-3 sprigs fresh thyme
Coarse sea salt
1 large shallot, chopped
1 clove garlic, sliced
2 small carrots, chopped
1/2 red bell pepper, chopped
olive oil

Place the beans, water to cover, bay leaf and thyme in a pot to soak overnight.
Sauté the shallot, garlic, carrots and red pepper in olive oil until tender and add to the bean pot with additional water to cover beans.
Bring the bean mixture to a simmer and cook for 2-3 hours or until beans are tender.
Serve with lamb chops.



I used single rib chops plated with white beans, shown in above photo.



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