I’m rarely satisfied. Good steak? The béarnaise sauce could have been more flavorful. Great muffin? Could have had more blueberries. Excellent Chardonnay? Didn’t quite work with the herbed goat cheese.
I alway have ideas for improvement (and so does Jeff), so I never seem to make the exact same recipe twice. Because it can always be better, right? Well, almost. Every so often, once in a blue moon, a meal just works. And it’s perfection. Last night was one of those rare, perfect nights, and it was totally unplanned. We had a rack of baby lamb chops in the freezer, a bit of generic garlicky grill rub hiding in the back of the cabinet. and a few spears of asparagus that just needed to be used up. Add a couple wedges of grilled pita, a dollop of tzaziki and it was a meal – ready in less than 30 minutes – that I will not rejigger. Ever.
And the best part was the wine. I rarely talk about wine pairings here, but it’s something that we, Jeff especially, give quite a lot of thought. Jeff’s pretty unorthodox when it comes to matching wine and food. I’m a bit more rule bound, and advocated for La Noble Merlot last night. But Jeff insisted on the Oyster Bay Sauvignon Blanc (I know, white wine with lamb chops? sometimes it’s not worth the argument). And, as it turned out, he was so, so very right. The mineral undertones cut right through the rich, fatty lamb, and the floral notes worked beautifully with the asparagus. You can imagine the “I told you so” refrain that erupted in the kitchen.
So, make these lamb chops. Today. Well, maybe not today since it’s raining. But soon. Very, very soon. They are so easy, and so fabulous – perfect food for entertaining. And while they look tiny, they are rich. You don’t need more than 3-4 little chops per person. If you want to grill asparagus along side, just toss them with a bit of olive oil and salt and thow them on a hot fire for a few minutes. And for those of you who are courageous, give that Sauvignon Blanc thing a try, If you do, let me know how it goes!
Simple Grilled Baby Lamb Chops
1 rack baby lamb chops (8 chops, trimmed and frenched)
2 tablespoons olive oil
2 tablespoons grill rub
2 teaspoons kosher salt
Preheat a gas grill to high. Rub the lamb evenly on both sides with oil, grill rub, and salt. Grill the lamb over direct heat, turning to sear each side, about 2 minutes. Reduce heat, cover grill and cook about 8 minutes each side for medium rare. If needed, wrap the bones in aluminum foil to prevent burning. Let the lamb rest for a minute or two before cutting into individual chops.