Grilled Lamb Chops with Apple-Shallot Barbecue Sauce
Michael Uddo has perfected grilling, and this dish shows off what he knows. Simply grilled, the lamb chops are seasoned with garlic, rosemary, and black pepper. They are served with oven-roasted potatoes mixed with wilted radicchio. Applesauce is the shortcut to apple-shallot barbecue sauce, which begins with shallots slowly caramelized in butter.
Ingredients
- Apple-Shallot Barbecue Sauce
- Shallots - 1/2 pound, dried
- Unsalted Butter - 2 tablespoons, melted
- Fresh Apples - 2, finely chopped
- Red Bell Pepper - 1, finely chopped
- Green Bell Pepper - 1, finely chopped
- Red Onion - 1 large, finely chopped
- Garlic Cloves - 2, chopped
- Worcestershire sauce - 1 cup
- Liquid Smoke - 1 to 2 tablespoons
- Brown Sugar - 2 tablespoons
- Red Wine Vinegar - 4 tablespoons
- Coarsely ground black pepper - 1 tablespoon
- Applesauce - 1/2 cup
- Tomato Paste or Ketchup - 2 tablespoons
- Lamb Loin Chops - 8, cut 1 inch thick
- Olive Oil - 2 tablespoons
- Garlic Clove - 1, chopped
- Fresh Rosemary - 1 tablespoon, chopped
- Salt and coarsely ground black pepper to taste
- Oven-roasted Potatoes with Radicchio
- Olive Oil - 2 tablespoons
- Garlic Cloves - 3, chopped
- Fresh Rosemary - 1 sprig
- Radicchio - 1 head, cleaned and separated
- Baking Potatoes - 3 large, sliced and oven-roasted
- Parsley - chopped
- Salt and freshly ground pepper to taste
Instructions
To make the barbecue sauce: In a non-aluminum saucepan over medium-low heat, combine the shallots and butter and cook slowly until the shallots are deep caramel brown. Combine the remaining ingredients in another non-aluminum saucepan and cook 45 minutes over medium-low heat. Remove the shallots from the butter and add the butter to the barbecue sauce. Set aside.
To prepare the lamb: Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Trim the fat from the chops. Rub the chops with olive oil, garlic, fresh rosemary, salt, and black pepper to taste. When the grill is hot, place the chops in the center over the heat. Cook 7 to 9 minutes for rare (140 F), 10 to 13 minutes for medium (160 F), turning once half-way through the cooking time.
To serve: Mound the potatoes and radicchio on a platter. Arrange lamb chops over the potatoes. Drizzle with Apple-Shallot Barbecue Sauce.
To prepare the potatoes: Heat the oil in a skillet and saute the garlic and rosemary until the garlic is just soft. Add the radicchio and saute until wilted. Add the oven-roasted potatoes and heat until the potatoes are warmed through. Season to taste with chopped parsley, salt, and pepper.
