Mon mari is a bit of a purist when it comes to grilling.
Well, when it comes to grilling the premium (for us) cuts, anyway.
For lamb chops, veal chops, or the occasional steak he prefers just a sprinkle of salt and a drizzle of oil.
I’m free to marinate or brine chicken breasts or pork chops.
We compromised on these lamb chops: simple grilling with a flavorful mustard-basil butter to finish.
If you want it, that is….
Grilled Lamb Chops with Dijon-Basil Butter
Total time: 20 minutes
- 4 – 6 center-cut lamb chops – depending on size
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 1 tbs chopped fresh basil
- 1 clove garlic, minced
- 1 tsp Dijon-style mustard
- 2 tbs soft butter
- Sprinkle chops with garlic powder, drizzle with oil and allow to sit until ready to cook.
- Cook on barbecue grill over medium-high – high heat for 2 – 5 minutes per side.
- When you think they might be close take one off, cut into center and peak. You can always put them back on to cook more – you cannot undo…
- When done to your liking remove from heat, divide basil butter to top each chop and serve.
- Dijon-Basil Butter:
- Put garlic and basil into a small bowl, add mustard and butter and mix well. Can be made ahead, shaped into a log, chilled and sliced before putting on chops.
If you are looking for a little more spice you could try Chinese Chicken Seasoning…. I know – it says ‘chicken’ but it really could be used on any grilled meat.
The top drawing is the house as we bought it. It was listed as a 4-bedroom house, although we have it on good authority that the middle bedroom was where they kept chickens.
The little kitchen was a later addition (we think) as it isn’t part of the original house but juts into the barn.
Note the 2 little bathroom rooms. As is typical of old French houses the toilet is in a separate room from the shower. We were told that the indoor plumbing was added in the ’60’s and both rooms were tucked into what had been the large, double front door entrance to the house.
The bottom drawing is of our plans for the ground floor (with bedrooms on the first floor).
We combined the 2 bathroom rooms into one bathroom, opened up the hall, put in a staircase to the first floor and put an opening from the kitchen into the hall.
First on the agenda was to tear down the walls between the bathroom rooms and open it up to the hall.
The two little rooms were papered and tiled totally differently.
Second was to put in a toilet….
I was getting tired of using the bushes in the corner at the back of the house.
Winter was starting so the next thing we needed was heat. We weren’t living in the house but we needed to be able to work in it to get it to the point that we could live in it.
We decided to put a wood-burning stove in what would be the kitchen and take out the radiator that was hogging wall space for cabinets. At the time the furnace wasn’t working and we didn’t know if it ever would..
We needed to find the old hearth of the fireplace that had been walled over. (Arrow)
And then open it up……
And reinforce the floor, put down some bricks and a few other things.
By the first f January, 2009, we had a toilet and heat.
We were ready to start the serious work.
4 thoughts on “Grilled Lamb Chops with Dijon-Basil Butter; meanderings”
I have not had a lamb chop in at least a decade. Yours look so wonderful.
I need lamb chops … at least I have the grill.
The changes report is super impressive!
This work is just incredible. The house as well as the attractive lamb dish.
Kate, a DECADE??? Wow. I would have thought that was a staple in both of your countries….
Tanna, they’re always on the request list.Just don’e always find them.
Thanks, Dan I’ll pass on the kind words.
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