Lamb Rib Chops with Red Wine Vinegar, Mint and Garlic
Adapted from The New Kosher: Simple Recipes to Savor and Share by Kim Kushner (Weldon Owen)
Prep Time: 15 minutes Marinating Time: 1 hour Cook Time: 8 minutes
When I was growing up, my mom always made lamb on Passover. It was a real treat, something we looked forward to
all year. My siblings and I knew that lamb was a special dish, and we felt lucky and proud to have it. I now find myself making a big deal out of serving lamb to my family. Mom serves hers in a traditional Jewish Moroccan style with canned truffles. My recipe is more modern, but I can’t say that it’s better than hers! The lamb chops are marinated in a mixture of red wine vinegar, red wine, garlic, orange, mint, and cilantro, and the result is unbelievably good. Ask the butcher to french the lamb chops—remove any meat, cartilage, or fat from the tips of the bones—or you can do it yourself. -- Kim Kushner
¼ cup red wine vinegar
Splash of dry red wine (plus a glass for yourself to enjoy while you’re cooking; optional but recommended!)
¼ cup extra-virgin olive oil 4 cloves garlic, crushed
1 handful of fresh mint sprigs, stemmed and roughly chopped
1 handful of fresh cilantro sprigs, stemmed and roughly chopped
Kosher salt and freshly ground pepper
12 lamb rib chops (about 4 pounds total weight), frenched
- In a bowl, whisk together the vinegar, wine, oil, and garlic. Cut the orange in half and squeeze the juice from both halves into the bowl. Cut the orange halves into thin slices and add to the marinade along with the mint, cilantro, and ¼ teaspoon each salt and pepper.
- Place the lamb chops in a large lock-top plastic bag, pour in the marinade, and seal the bag. Marinate in the fridge for at least 1 hour or up to 24 hours.
- Prepare a medium-hot fire in a charcoal or gas grill.
- Remove the lamb chops from the bag. Grill the chops, turning once, for 3 minutes per side for medium-rare. (I like them a little more cooked, about 4 minutes per side.) Serve immediately.
Photo by Kate Sears