You guys. Grilling season has arrived… at least until we get that *cross our fingers it doesn’t happen but it always does* last big March/April snowstorm in Colorado. Heck, sometimes even in May (knock on wood). We hosted a fun little BBQ in our new-ish home over the weekend and since I am not very experienced with the grill, I asked Ross to supervise me the night before while I grilled up a simple and satisfying meal for the two of us to enjoy. I’ve always wanted to try grilled romaine lettuce as a side and it was as simple as I could have hoped for. I literally ate a half head of romaine lettuce right off of the grill while I waited for my lamb chops to finish. #noregrets. The lamb chops cooked to a perfect medium rare and the spice rub I let it marinate for maybe half an hour in really added a special kind of spicy/sweetness. Also, grilled asparagus speaks for itself. As my husband pointed out when I was in awe of how delicious everything turned out, “There are some flavors you can just only bring out on a grill.”
The grilled romaine lettuce and asparagus are SO simple so I won’t add a separate recipe for that. For the romaine, all you do is cut the romaine hearts in half lengthwise. Then drizzle with olive oil and sprinkle on some kosher salt or whatever else you desire. In this case, I used a bit of ground harissa. Place directly on a hot grill (medium-high) and cook for about 1 minute per side. Flip when they are a bit charred on one side to get that smoky grilled flavor.
You do the same with asparagus, except don’t halve, just cut off the rough ends. I used a grill basket for the asparagus but you could place directly on the grill (horizontally so it doesn’t fall through the grates). I’ve read some recipes that say to toss veggies in a vinaigrette after grilling which I’m sure would be delicious, but I passed on that step this time and they really hit the spot.
Now… on to the main event.
- 1.5 pounds lamb chops
- 2 teaspoons fresh oregano, chopped
- Juice and zest of ½ a lemon
- 2 large cloves of garlic, smashed
- 2 tablespoons olive oil
- 1 tablespoon ground harissa
- a large pinch of salt and pepper
- Combine all ingredients and stir well.
- Rub into both sides of the lamb chops and let sit for 30 minutes to overnight in the fridge.
- Heat your charcoal or gas grill to medium-high.
- Cook about 4 minutes on each side for medium rare.