Seared Rosemary-Mint Lamb Chops

 

A Bachelor & His Grill’s Herb-Encrusted & Seared Lamb Chops! Conceptually sophisticated, yet simple in preparation & execution. The perfect date night recipe for 2.  Lite. Tender. Gorgeous cuts of seared medium-rare lamb. Bold, earthy, & smoky flavors. All plated over a light tossed salad of fresh Spring Greens & Balsamic Glaze.

 

Seared Rosemary-Mint Lamb Chops

Seared Rosemary-Mint Lamb Chops

 

http://www.youtube.com/watch?v=A-hLciQAY-Y

 

Seared Rosemary-Mint Lamb Chops

Prep Time2 hrs
Cook Time20 mins
Total Time2 hrs 20 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • 8-12 lamb chops
  • 1/4 cup fresh mint chopped
  • 3 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 4 cloves garlic minced
  • 3 tablespoons extra virgin olive oil plus additional for basting
  • 3 tablespoons dijon mustard
  • 1 pinch cayenne
  • Kosher salt and freshly ground pepper to taste

Instructions

  • Combine the mint, rosemary, thyme, garlic and 3 tablespoons of the olive oil in a food processor, pulsing to create a marinade. Season to taste with salt, pepper & cayenne.
  • Brush lamb chops with dijon mustard, then place in an air-tight container and pour marinade over the chops.
  • Seal and marinate in the refrigerator for 2-4 hours, turning occasionally.
  • Remove from the refrigerator 20 minutes before grilling, brining chops back towards room temperature.
  • Preheat the grill to medium high.
  • Grill the lamb chops for 4-5 minutes per side for medium-rare; 5-6 minutes per side for medium, basting occasionally with olive oil.
  • Remove the chops from the grill when the internal temperature is 135 degrees for medium-rare or 145 degrees for medium.
  • Tent under tin foil for 3-5 minutes. Season with additional salt and pepper to taste and serve with a garnish of mint leaves.

 

Grill Food. Not People.

Grill Food. Not People.

 

Fresh Fig and Filet Mignon Flatbread

 

Grilled Whole-Grain Flatbread. Seared & Thinly Sliced Filet Mignon. Fresh Black Mission Figs. Chopped Salted&Roasted Walnuts. Sweet Spring Greens. Balsamic Reduction Glaze. Aged&Crumbled Blue Cheese. Dusted Coarse Seasonings & Ground Herbs.

Grill is hot. Beer is cold. Life is good.

Black Mission and Mignon Grilled Flatbread

Black Mission and Mignon Grilled Flatbread

 

Fresh Fig & Filet Mignon Grilled Flatbread

Prep Time4 hrs
Cook Time15 mins
Total Time4 hrs 15 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • Flatbread:
  • 3 Cups whole wheat flour plus 1/2 cup for prepping dough rolling surface
  • 1 Cup warm water
  • 1 Package active dry yeast
  • 2 Tablespoons extra virgin olive oil plus additional for brushing flatbread
  • 1 teaspoon honey
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon cracked black peppercorn or to taste
  • Flatbread Toppings:
  • 16 Ounces sliced filet mignon or steak cut of choice (see recipe below)
  • 2 Cups spring lettuce and arugula mix
  • 6 fresh black mission figs thinly sliced
  • 4-6 Ounces blue cheese
  • 1/3 Cup chopped walnuts salted & dry roasted
  • Balsamic reduction see recipe below

Instructions

  • In small bowl stir together 1/4 cup warm water & honey, then dissolve yeast. In food processor add 3 cups flour & salt, pulsing until well mixed. To food processor pour dissolved yeast mixture, oil, & remaining water, processing until dough mixture forms.
  • Meanwhile, dust clean working surface with flour. Knead dough by hand for 3-5 minutes, or until soft in texture, but firm in consistency. Place dough in large bowl, cover with damp towel, & allow to rise at room temperature for 2.5 hours.
  • When dough has risen, divide into 4 equal balls. Work the dough balls by pulling & folding dough in upon itself. Place dough back in bowl, brush exterior liberally with olive oil, cover bowl with damp towel & allow to rise for another hour.
  • Dust prep surface with 2-3 tablespoons flour, garlic powder, & salt. One dough ball at a time, with a rolling pin, press out uniformly to 1/8-1/4" thickness.
  • Preheat grill using 2-zone method in notes below.
  • Brush rolled pizza dough with olive oil & lay over hot, direct-heat grill grates. Grill side1 for 3-5 minutes, or until dough bubbles slightly & edges begin to brown, leaving sear marks on bottom of flatbread crust. Lightly brush non-grilled side of flatbread with olive oil. Flip dough over to non-grilled side & move to cooler, perimeter grates. Meanwhile, brush grilled side of dough with olive oil & dress flatbread with thinly sliced filet mignon, walnuts & blue cheese. Allow flatbread to grill over cooler grates until cheese has slightly melted & dough is cooked through, approximately 2-3 minutes. Remove flatbread to cooling tray & rest for 3-5 minutes.
  • Garnish with additional spring greens & arugula, sliced fresh figs, balsamic glaze, & additional seasoning, to taste. Serve hot, alongside a cold brewski (or two), & enjoy!

Notes

Creating a 2-zone Grilling Surface:
1-burner grill – leverage the warming shelf, lined with tin foil, to remove the meat from direct contact with the grill grates.
2-burner grill – heat the right side to hot and leave the left side off.
3-burner grill – heat the far right side to hot, the middle to low-medium and the left side off.
4-burner grill – heat the two right zones to high and leave the two left zones off.

 

Black Mission and Mignon Grilled Flatbread

Black Mission and Mignon Grilled Flatbread

 

Perfectly Grilled Filet Mignon

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 2 -4
Author: A Bachelor & His Grill

Ingredients

  • 16 Ounces filet mignon 2 8 ounce steaks, cut 1.5-2" thick
  • 2 teaspoons extra virgin olive oil plus additional for basting
  • 1 teaspoon granulated garlic powder
  • 2 pinches ground thyme leaves
  • Kosher salt and fresh ground peppercorn to taste

Instructions

  • In small bowl combine olive oil & herbs/seasonings. Rub liberal amount of mixture over all portions of the steaks, cover in resealable container & rest at room temperature for 1 hour.
  • Pre-heat grill to it's highest setting, targeting for temperatures between 600-700F.
  • Remove steaks from marinade & lay meat upon grill's hottest grates, over direct heat. With grill lid open, sear for 4-5 minutes per side, turning only once & basting with oil intermittently.
  • Move steaks over indirect heat, close grill lid, & cook to medium rare-medium. Removing the steaks from the grill between 130-135○F. Lightly brush with olive oil & tent with tin foil for 3-5 minutes, allowing the meat to reabsorb it's juices & arrive at serving temperature.
  • Season to taste & prepare to plate upon flatbread.

 

Sweet Balsamic Glaze

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 1 /3 Cup
Author: A Bachelor & His Grill

Ingredients

  • Cups balsamic vinegar
  • 3 Tablespoons sugar
  • 1 teaspoon honey

Instructions

  • In saucepan over medium heat, bring to a low simmer balsamic vinegar, sugar, & honey, stirring occasionally for 15-20 minutes, or until reduced to approximately ⅓ Cup.
  • Remove balsamic reduction from heat & set aside to cool before application.

Notes

Glaze will firm after removing from heat - should have syrup-like consistency following cooling.

 

Sex is like Pizza

Sex is like Pizza

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates

 

Stuffed & Roasted Medjool Dates
Print Recipe
5 from 1 vote

Stuffed & Roasted Medjool Dates

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetiser
Servings: 4 -6
Calories: 206kcal
Author: David, A Bachelor & His Grill

Ingredients

  • 12 Large Medjool Dates Sliced & Pitted
  • 4-6 Ounces Pistachios Salted / Shelled & Coarsely Chopped
  • 4 Ounces Blue Cheese Crumbled
  • 6-8 Strips Thick Center-Cut Hardwood Smoked Bacon
  • 1 Tablespoon Extra Virgin Olive Oil
  • ---
  • Balsamic Reduction Glaze Ingredients:
  • 1 1/2 Cups Balsamic Vinegar
  • 3 Tablespoons Sugar
  • 1 teaspoon Honey

Instructions

  • Pre-Heat Oven to 375F.
  • Lay Strips of Bacon over Baking Sheet & Roast for 12-15 minutes, or until extra crispy.
  • Pull Bacon from Oven & allow Bacon to cool over Paper Towel.
  • In Food Processor pulse together Cooled Bacon, Blue Cheese Pistachios, & Olive Oil.
  • Intermittently scrap sides of Food Processor, folding back into Mix, pulse until well-combined & desired consistency achieved.
  • Liberally stuff Dates with newly formed Bacon/Cheese/Pistachio Mix.
  • Place stuffed Dates upon a lined Baking Sheet & in Oven for 15-20 minutes, or until Cheese is slightly melted & Dates tender.
  • Remove Stuffed Dates from Oven & lay over Cooling Rack.
  • Meanwhile, in a Saucepan over Medium-High Heat, bring to a low simmer Balsamic, Sugar, & Honey, stirring occasionally for 15-20 minutes, or until reduced to 1/3 Cup.
  • Remove Balsamic Reduction from Heat & allow to cool for 2-3 minutes.
  • Plate the Stuffed Dates, Drizzle with Balsamic Reduction, Serve & ENJOY!

 

Stuffed & Roasted Medjool Dates

Stuffed & Roasted Medjool Dates