BBQ Lamb Chops w/ Root Veg Boulangère

by Gavan on March 20, 2010

Grilled Lamb Chops

After all the good Irish food & drink from Paddy’s Day I figured some of you guys might need a little cleansing food for the weekend. This is a great seasonal dish highlighting some beautiful lamb and veggies that some people may not use or even know of. I grew up eating turnips all the time. They have a delicious sweet nutty flavour. They’re in season right now but with spring just here you should take advantage of these great veggies while they last. Those of you who know my cooking style will know I’m all about simple delicious food and this definitely fits the bill. I didn’t want to mask the great natural flavour of the grass-fed lamb so I just enhanced it with some flavourful fresh garden herbs.

Serves 4

2 racks of grass-fed lamb (16 chops)
1/4 tsp salt – use to season before grilling
1/4 tsp pepper – use to season before grilling

1/4 cup fresh thyme
1/4 cup fresh parsley
2 garlic cloves – minced
1 lemon – zested
3 tbsp olive oil

Grilled Lamb Chops

Mix all marinade ingredients together and toss lamb chops. Cover and pop in the fridge for at least 2 hours up to 6 hours.

Remove chops from fridge 1 hour before grilling to let return to room temp.

Preheat grill (outdoor or stove top) on medium for 5 minutes.
Season chops with S&P. Sear for 3-4 minutes on each side for medium rare. Remove from grill and let rest for 3 minutes before serving.

Paleo Root Veg Gratin

Boulangère means ‘baker’ in French and Pommes Boulangère, I’m told, means ‘potatoes of the baker’s wife,’ which came about because after the bakers had finished baking their bread for the day the local ladies would take their pot of potatoes to bake in their ovens as they cooled down. True story, as told to me in the local boulangère in the lovely quaint town of Cabri in France.
Got to love stories like that!

Traditionally this dish is made with sliced potato and layered with meat stock and sometimes caramelized onions. I chose to keep mine vegan and paleo. Did I mention it’s also gluten-free? (I’m hitting all of them!)

Serves 4

2 Rutabegas -peeled, 1/4″ slices
2 turnips – peeled, 1/4′ slices
1 white onion – thinly sliced
3 cups vegetable broth
1 bouquet garni
2 tbsp olive oil

NOTE: Use a mandoline to slice the potatoes. It makes perfect slices and is a lot easier than doing it with your knife!

Preheat oven to 400°F.
Preheat saute pan on medium-low heat for 1 minute. Add 2 tbsp olive oil and saute onions for 15-20 minutes until they begin to soften and caramelize. Keep stirring once they begin to brown, scraping all the caramelized bits off the bottom of the pan. Meanwhile as onions are sauteing, add all ingredients into large deep pan (I used a wok) and simmer to begin cooking process. Cook for 15 minutes or until veg begin to soften. Once ready, using a slotted spoon, gently place the veggies in a casserole dish. Lay the onions on top and pour 2 cups broth over to help finish cooking. Place in oven for 15 minutes to finish cooking.


All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

Doug March 20, 2010 at 12:33 pm

Seriously Gav,

I am actually starting to salivate as I read this.

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