The Spring is a time of reawakening, of the trees turning green and grass growing again. Traditionally, lamb is a popular springtime protein as this is the time when the lambs were properly sized. Now that we can get lamb chops year-round, there is no reason to only cook them in the spring. These Grilled Lamb Chops with Shallot and Date Jam will make an amazing Easter meal, or an equally impressive meal any time of the year!
Types of Lamb Chops to Grill
There are two main types of lamb chops that you want to use, the rib chop and the loin chop. A full “rack of lamb” is an uncut version of the rib chop. For smoking, I highly recommend that cut. For grilling, either will do very nicely, though I’m using a loin chop for this recipe. The rib chop is just like a t-bone on beef, it will contain a bit of the lamb tenderloin (O, so delicious) and what we would consider a N.Y. Strip.
In any version, this marinade will work well and the grilling techniques can be easily adapted. Lamb is best served medium rare (around 130 degrees.) Cook it any more and it will have a tendency to dry out, and the “gaminess” factor of lamb will increase.
Shallot and Date Jam
While not a jam in the strictest sense of the word, the honey and dates in this recipe sweeten the mixture. By slowly cooking the shallots to a caramelized goodness, this recipe is a perfect accompaniment for lamb or really any other grilled meat. One unique ingredient I’m using is lavender flowers. At the BBQ Allstars, we carry Spicewalla brand spices, and I really like their quality. I tried the lavender flowers from them, and they give a unique, floral bouquet to dishes that works well with springtime food like lamb.
As always, I hope you enjoy. Now get out there and grill!Print