Seared Lamb Chops with Spinach Linguini Aglio Et Olio and Chopped Basil

 

Seared Lamb Chops with Spinach Linguini Aglio Et Olio and Chopped Basil

Seared Lamb Chops with Spinach Linguini Aglio Et Olio and Chopped Basil

 

Seared Lamb Loin Chops

Prep Time1 hr
Cook Time10 mins
Total Time1 hr 10 mins
Servings: 2
Author: A Bachelor & His Grill

Ingredients

  • 6 Omaha Steaks Lamb Loin Chops
  • 2 tablespoons olive oil
  • 4-6 cloves garlic minced
  • ¼ cup fresh thyme leaves roughly chopped
  • ½ teaspoon brown sugar
  • Cayenne pepper to taste
  • Kosher salt and fresh ground peppercorn to taste

Instructions

  • Place lamb chops in an air-tight plastic bag. Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly and add to the bag.
  • Seal and refrigerate 1-4 hours, turning occasionally.
  • Remove chops from refrigerator 20 minutes before cooking, bringing meat back near room temperature.
  • Preheat the grill to high.
  • Gently lay the lamb chops over direct heat of the grill’s hottest grates, searing for 3-4 minutes per side for medium rare (135 degrees internal temperature) or 4-6 minutes per side for medium (145 degrees).
  • Remove the chops from the grill and immediately, place them under a tin foil tent for 3-5 minutes to rest.

 

Seared Lamb Chops with Spinach Linguini Aglio Et Olio and Chopped Basil

Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • 12 ounces spinach linguini
  • extra virgin olive oil
  • 4-6 cloves garlic minced
  • 1/2 teaspoon red pepper flakes
  • 1 cup fresh basil chopped
  • Kosher salt and fresh ground peppercorn to taste
  • 1/2 lemon zest optional
  • Grated Parmesan or Pecorino cheese optional
  • A Bachelor & His Grill's "Seared Lamb Loin Chops" (see recipe above)

Instructions

  • Preheat grill to high.
  • Bring pot of salted water to a boil. Add linguini & cook until al dente, approximately 10-12 minutes.
  • Drain pasta through colander, reserving 1/3 cup of boiling liquid. Return pasta to pot with reserved liquid, stir about, cover with lid.
  • Cook for additional 2-3 minutes, or until all liquid absorbed. Remove from heat & rest.
  • Meanwhile, prepare A Bachelor & His Grill's, "Seared Lamb Loin Chops" (recipe above).
  • In heavy bottom pan over medium heat, bring 1=2 tablespoons oil, 1 teaspoon salt & red pepper to gentle simmer. Toss in garlic, then sauté 3-5 minutes, or until just fragrant. Add in chopped basil, then sauté for additional 2-3 minutes, or until basil just wilted.
  • Toss sautéd garlic & basil into linguini. Season additionally, to taste. Garnish with zest & grated cheese, optional. Plate with A Bachelor & His Grill's, "Seared Lamb Loin Chops." Serve.

 

 

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.