Amazing Marinated Grilled Vegetables (BBQ – or oven!)

The most amazing grilled vegetables are charred on the BBQ or roasted in the oven, then marinated in a lovely lemony herb garlic dressing. Unlike meat, it’s better to marinate vegetables AFTER cooking because they absorb flavour so much more effectively when they’re hot. Tastes like homemade antipasto!

Marinated Grilled Vegetables (BBQ or oven!)

I don’t think I’ve ever been so excited about a vegetable recipe!!

I mean, we’ve all done basic grilled vegetables. You might’ve even tried your hand tossing vegetables in a basic marinade before barbecuing them.

But have you ever tossed grilled vegetables in a marinade AFTER grilling them?? They suck up flavour in a way that raw vegetables never will, and they taste like homemade antipasto vegetables. All the flavour with a gallon less oil!

The best part about these grilled vegetables is that they’re even better the next day..… and the next!

Pouring Marinade over grilled vegetables

Best vegetables for grilling

Almost every vegetable other than leafy greens are wonderful for grilling. But here are my favourites – a variety of colour, textures, shapes and flavour. Plus these are vegetables that are easy to handle on the grill.

Best vegetables for grilling

Grilled Vegetables TIP: Cut ’em BIG!

There’s no need to fuss with grilling baskets or skewering (I only skewer when it’s intentional like Thai Chicken Satay Skewers, Beef Kabobs!). Just cut the vegetable into big pieces so you don’t end up turning hundreds of tiny individual pieces.

BONUS: larger pieces = grill for longer = better charred bits = better flavour!

Making marinated Grilled Vegetables

Marinade for Grilled Vegetables

Really, it’s just a dressing but I feel like it sounds a bit fancier to say we’re marinating the vegetables. So a marinade it is!

The ingredients in the marinade are literally just like any standard salad dressing except there’s less oil to vinegar (lemon).

The vegetables themselves are tossed in olive oil before grilling and it retains the juiciness from the oil quite well after grilling. So you don’t need as much oil for the marinade.

Marinade for grilled vegetables

Don’t marinate grilled vegetables BEFORE cooking. Marinate them AFTER – veggies absorb flavour so much better when they’re hot.

My big tip in this recipe that makes all the difference for the BEST GRILLED VEGGIES of your life is to marinade them AFTER cooking, not before.

Hot, cooked vegetables absorb flavour so much better than raw vegetables! In fact, marinating raw vegetables is not really that effective at all. While some vegetables, like mushrooms and eggplants, will absorb oil and vinegars, they do not absorb flavour very well (like garlic, herbs) and they sweat when in contact with salt, making them less juicy and floppy – not ideal for BBQing!

But other vegetables like capsicums/bell peppers and zucchini, there’s really no benefit to marinating them when raw.

How to make Marinated BBQ Vegetables

Oven instead? Stove?

100% YES! In fact, this recipe is pretty much my regular end-of-week fridge clean out recipe and I usually roast rather than grill the vegetables, simply for convenience.

You could even cook it on the stove – just takes a lot of batches!

But there’s no denying it – the extra flavour you get from the char and the grease of a BBQ makes it tastier!

Close up photo of juicy, charred, tender crisp Marinated BBQ Vegetables

Big bowl of Marinated BBQ Vegetables

How to serve Grilled Vegetables 

The beauty of this recipe is the sheer versatility. (Second only to, of course, the utter deliciousness!) Serve it as:

  • part of an antipasto platter or on a cheeseboard (cut larger pieces smaller)
  • with a side of grilled garlic bread (it’s Amazing with a capital A!)
  • as lunch or main with toasted bread with a smear of avocado or ricotta (pictured below) (try this simple homemade crusty artisan bread, or this no yeast Irish Soda Bread or no yeast sandwich bread)
  • pile it over a simple piece of grilled chicken (try one of these marinades), steak or pork – like a salsa!
  • grilled vegetable pasta salad – use the natural juices and excess Dressing that pools at the bottom of the bowl as the pasta salad dressing! Recipe here;
  • grilled vegetable salad – toss through baby spinach leaves or rocket/arugula; or
  • stuff in an omelette.

Marinated BBQ Vegetables with toast smeared with ricotta

More things to BBQ!

Here in Australia, the climate is so mild we pretty much cook on the BBQ all through the year. Here’s a little view preview of some of my favourite recipes!

And here are links to all the grilling recipes featured in the video above:

And if that’s not enough for you, have a browse through my entire BBQ Collection filled with all my favourite foods to cook up on the grill! – Nagi x


Watch how to make it

Marinated BBQ Vegetables (grilled vegetables)

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Marinated Grilled Vegetables (BBQ or oven)

Recipe video above! An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas – antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included.
Course Mains, Side Dish
Cuisine Western
Keyword BBQ vegetables, Grilled vegetable marinade, Grilled vegetables
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 – 12
Calories 206kcal
Author Nagi

Ingredients

Vegetables (Note 1):

  • 2 red capsicum/bell peppers
  • 2 yellow capsicum/bell peppers
  • 2 red onions
  • 1 eggplant , halved lengthwise, then 1.25cm/ 0.5″ thick semi circles
  • 2 zucchini , 0.7cm / 1/3″ thick slices on diagonal
  • 2 bunches asparagus , ends trimmed
  • 200g/ 7oz button mushrooms

Grilling/Roasting:

  • 1/4 cup (65ml) extra virgin olive oil
  • 1 tsp each salt and pepper
  • 3 cloves garlic , minced
  • 1/4 cup parsley , roughly chopped (or chives)

Grilled Vegetable Marinade (Dressing):

  • 1/3 cup (85ml) lemon juice
  • 1/3 cup (85ml) extra virgin olive oil
  • 2 tsp white sugar
  • 2 garlic cloves , minced
  • 1/2 tsp each salt and pepper
  • 1/2 tsp each dried basil, parsley, oregano, thyme (Note 2)
  • 1/2 – 1 tsp chilli flakes (adjust spice to taste, Note 3)

Instructions

Marinade:

  • Place ingredients in a jar and shake well. Set aside 10 minutes+.

Cutting Vegetables (see video):

  • Keep pieces large for easy handling on the BBQ (so you don’t have to turn hundreds of pieces!) and so they don’t fall through the grills.
  • Capsicum/bell peppers – cut the “walls” off, then cut each each on the diagonal into fairly large pieces.
  • Onion (Note 4) – keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.

Grilling/Roasting Vegetables:

  • Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
  • Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
  • Place on BBQ and cook until tender crisp with charred edges – cook times below. Then remove into large bowl. 

Cook times:

  • Asparagus, zucchini – grill 2 min each side. (Oven – 10 min, no flipping)
  • Capsicum, mushroom, onion – grill 3 min each side (oven 15 min, flip at 10 min)
  • Eggplant – grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)

Marinating:

  • While vegetables are still hot, drizzle over Dressing and toss.
  • Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

Notes

SERVINGS: Makes loads, and you’ll be happy about it because it’s even better the next day and the next, and it’s highly versatile! Serves 6 as a main with crusty bread, 8 – 12 as a side.

1. Vegetables – feel free to switch up as desired. See in post for ideas of other vegetables. Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked!

2. Herbs – you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs.

3. Chilli Flakes – aka red pepper flakes. I use 1 tsp because I like the buzz of heat!

4. Onion cutting – the idea here is to keep the wedges in tact so it’s easy to handle on the BBQ. If it sounds all too difficult, just cut your onion into quarters and that will be fine!

5. Storage – Great fresh, even better on Day 2! I’ve kept this for 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature.

6. Nutrition per serving, assuming 8 serves.

Nutrition

Calories: 206kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Sodium: 301mg | Potassium: 537mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1290IU | Vitamin C: 112.4mg | Calcium: 31mg | Iron: 1mg

Originally published June 2019. Updated June 2020 for minor housekeeping matters – no change to recipe!

Life of Dozer

Paws hanging off the edge of the couch while he snoozes: A familiar sight!

Dozer golden retriever paws hanging off couch sleeping

The post Amazing Marinated Grilled Vegetables (BBQ – or oven!) appeared first on RecipeTin Eats.

Macaroni Salad

This easy, classic Macaroni Salad recipe has favorite add-ins like celery, onion, bell pepper and shredded carrot, tossed in a creamy mayo-based dressing. It’s a beloved side dish at potlucks and BBQ’s and it’s easy to adapt to add what you like.

There are a few side dishes that make summer dinner complete, including Baked Potato Salad, Baked Beans, and Skillet Cornbread!

Whether its the fun shape of the pasta, the delicious creamy sauce, or the variety of add-ins, macaroni salad has been one of the most popular side-dishes at American dinner tables for decades! It goes well with just about anything, and you can include whatever leftover veggies, meats and cheese you like or need to use up from your fridge.

What you’ll need:

Pasta: Elbow macaroni is the most popular pasta in macaroni salad but any short pasta will work, including ditalini, farfalle, and rotini. 

Dressing: I use half mayonnaise and half Greek yogurt or lowfat sour cream because I love the mellow flavor and creaminess it adds.

Veggies: Bell pepper, celery, onion, shredded carrot.

Other add-in ideas: Diced cheese, peas, hard boiled eggs, diced ham, pickles, bacon, tuna, chicken

The ingredients needed to make macaroni salad, including elbow noodles, diced bell pepper, celery, onion, carrot and dressing.

How to make macaroni salad:

Cook and cool pasta: Cook pasta according to package directions, until al dente. Rinse with cold water and drain. This stops the cooking process and rinses away extra starch so the noodles will not stick together. Cool the noodles completely before adding the dressing.

Add chopped salad ingredients: In a large mixing bowl, toss together cooked and cooled noodles onion, celery, bell pepper, and carrots. Additional add in for macaroni salad include: Diced cheese, peas, hard boiled eggs, diced ham, pickles, bacon, tuna, chicken.

Cooked elbow noodles and chopped vegetables add to a bowl to make macaroni salad.

Make dressing: In a small mixing bowl whisk together mayonnaise, sour cream, milk, cider vinegar, sugar, dijon mustard, salt, and pepper. Pour half of the sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill for at least one hour before serving. Stir in additional sauce before serving.

Storing: Leftover macaroni salad can be stored in the fridge for 3 to 5 days.

Variations:

  • No mayo Macaroni Salad: Use an olive-oil based dressing instead, like this Italian dressing.
  • Filipino Macaroni salad: Add chicken, pineapple, raisins and cheese.
  • Hawaiian Macaroni salad: Add milk to the dressing instead of sour cream of mayonnaise. Leave out the bell pepper and add green onion. Chopped pineapple and ham are optional additions.

Make ahead and Freezing Instructions:

To make ahead, assemble the salad ingredients and dressing and store separately in the refrigerator for 3-5 days. 

Freeze the pasta mixture without the sauce, in a freezer safe container for up to 3 months. Thaw overnight in the fridge before adding the dressing.

Macaroni Salad goes well with:

Grilled Chicken

Marinated Flank Steak

Burgers

Salmon

Kebabs

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A serving bowl with macaroni salad in it and a wooden spoon on the side.

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Macaroni Salad

This easy, classic Macaroni Salad recipe has favorite add-ins like celery, onion, bell pepper and shredded carrot, tossed in a creamy mayo-based dressing.
Course Main Course, side course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 214kcal
Author Lauren Allen

Ingredients

  • 1/2 pound elbow noodles , or ditalini
  • 1/4 cup finely diced red onion
  • 1 rib rib celery , finely diced
  • 1/2 of a red bell pepper , finely diced
  • ¼ cup finely shredded carrot , loosely measured, then squeezed out

Dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or plain Greek yogurt
  • 2 Tablespoons milk
  • 2 Tablespoons cider vinegar
  • 1/2 tablespoon granulated sugar
  • 1/2 tablespoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Bring a large pot of salted water to a boil. Cook macaroni according to package directions, until al dente. Rinse with cold water and drain. This stops the cooking process and rinses away extra starch so the noodles will not stick together.
  • Cool the noodles completely before adding the dressing.
  • In a large mixing bowl, toss together cooked and cooled noodles onion, celery, bell pepper, and carrots.
  • In a small mixing bowl whisk together mayonnaise, sour cream, milk, cider vinegar, sugar, dijon mustard, salt, and pepper.
  • Pour half of the sauce over pasta and toss until everything is well coated. Cover bowl with plastic wrap and chill for at least one hour before serving. Stir in additional sauce before serving. Add a splash of milk, for a thinner sauce, if desired.

Notes

Storing Instructions: Leftovers will keep in the fridge for 3 to 5 days.

Make-ahead Instructions: assemble the salad ingredients and dressing and store separately in the refrigerator for 3-5 days. 

Freezing Instructions: Freeze the pasta mixture without the sauce, in a freezer safe container for up to 3 months. Thaw overnight in the fridge before adding the dressing.

 

Nutrition

Calories: 214kcal | Carbohydrates: 34g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 363mg | Potassium: 159mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1246IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Macaroni Salad appeared first on Tastes Better From Scratch.

Easy Chicken Lombardy Recipe

Chicken Lombardy is an insanely delicious cheesy version of Chicken Marsala baked to perfection with mozzarella and scallions. Ready in about 30 minutes!

The combination of mushrooms in a creamy sauce is delicious over top any protein. Try this Creamy Chicken Marsala or Creamy Garlic Pork Marsala for more family meals.

Easy Chicken Lombardy

Hi guys! Natasha from Salt & Lavender here with my monthly guest post. Rumor has it that Chicken Lombardy was a dish served at the Olive Garden restaurant. It was so popular that it’s popped up online and there’s many different versions. This “copycat” version is very simple to make, doesn’t use a ton of ingredients, and is sure to be a family favorite!

I make this dish super easy by using an oven-proof skillet. That way, you start the recipe on the stove and finish it in the oven without any hassle.

What is Marsala?

Marsala is a fortified wine that gives this dish its signature flavor. You should be able to buy it anywhere liquor is sold. It’s an amazing addition to many dishes. If you don’t have marsala, you could try substituting sherry, but the dish won’t taste quite the same.

Chicken Lombardy close-up on a plate

Chicken Lombardy Ingredients:

  • Chicken breasts (I cut them in half lengthwise so they cook faster and stay tender). Feel free to use chicken thighs if you prefer! Just always make sure the chicken is cooked through to 165F with an instant read thermometer.
  • Garlic powder – makes the chicken extra tasty!
  • Butter – gives the sauce delicious richness
  • Olive oil – helps the butter not burn when cooking the chicken
  • Cremini mushrooms – feel free to sub with white mushrooms
  • Marsala wine – this is the star of the dish!
  • Chicken broth – adds more flavor to the sauce
  • Shredded mozzarella – melty perfection
  • Scallions (green onions) – the finishing touch

How to Make Chicken Lombardy:

  1. Prep! Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
  2. Brown that chicken! Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
  3. Sauté the mushrooms. Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
  4. Make the sauce. Add the marsala and chicken broth to the skillet and let it bubble for about a minute.
  5. Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.
  6. Cheese time! Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.
  7. Finishing touches. Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.

collage of Chicken Lombardy recipe (sautéed mushrooms and the skillet prior to going into the oven)

What to Serve this Dish With?

Try pasta, mashed potatoes, or rice. If you want something a bit lighter, serve it with steamed veggies or a side salad like this Asparagus Salad with Lemon Vinaigrette.

Chicken Lombardy close-up in a cast iron skillet

More amazing chicken recipes:

  • Easy Baked Cheesy Mushroom Chicken
  • Absolutely Perfect Chicken Marinade
  • Cheesy Mozzarella Chicken Bake
  • Baked Parmesan Garlic Chicken (4 ingredients!)
Chicken Lombardy in a cast iron skillet

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Chicken Lombardy

Chicken Lombardy is an insanely delicious cheesy version of Chicken Marsala baked to perfection with mozzarella and scallions. Ready in about 30 minutes!
Course Main Course
Cuisine American
Keyword Chicken Lombardy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 389kcal
Author Natasha Bull

Ingredients

  • 2 large chicken breasts (cut in half lengthwise)
  • Salt & pepper (to taste)
  • 1/2 teaspoon garlic powder
  • Flour (for dredging)
  • 1 tablespoon olive oil
  • 3 tablespoons butter (divided)
  • 7 ounces cremini mushrooms (sliced)
  • 1/2 cup marsala
  • 1/4 cup chicken broth
  • 1 cup shredded mozzarella
  • 2 scallions (chopped)

Instructions

  • Preheat the oven to 400F. Cut the chicken in half lengthwise to make 4 thinner cutlets. Sprinkle the chicken pieces with salt & pepper and the garlic powder. Coat each piece in flour.
  • Add the oil and 1 tbsp of the butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the chicken and cook for 4-5 minutes/side or until golden. Transfer chicken to a plate.
  • Add the remaining butter to the pan. Let it melt, then add the mushrooms. Sauté, stirring occasionally, until the mushrooms have nicely browned (about 5-6 minutes).
  • Add the marsala and chicken broth to the skillet and let it bubble for about a minute.
  • Add the chicken back to the pan and let it cook for about a minute while spooning some of the sauce and mushrooms over top.
  • Remove the pan from the heat. Sprinkle the mozzarella over top (I concentrate it on the chicken), and then sprinkle the scallions on.
  • Place the skillet in the oven and cook for 7 minutes. You can broil it at the end for a few minutes if you want the cheese to brown. Serve immediately.

Notes

  • If you don’t have an oven-proof skillet, transfer the pan contents to a baking dish for step 6.

Nutrition

Calories: 389kcal | Carbohydrates: 9g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 442mg | Potassium: 718mg | Fiber: 1g | Sugar: 4g | Vitamin A: 545IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 1mg

 

Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)

Next level lamb chops – flavour infusion with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don’t cook lamb chops more often!

Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.

Lamb Chops

I was going to start off today’s recipe by saying that lamb is the national meat of Australia. But then I stopped short, remembering how proud we are of our beef, and the seafood we catch in our pristine oceans, and how far we’ve come to make ethical and sustainably farmed chickens more accessible to everyday Aussies…..

So let me try again.

We Aussies love our lamb. And we really love a good lamb chop. So here’s a wickedly good way to cook up your next lamb chops – lightly marinated in garlic and rosemary, aggressively seared to create an awesome crust, then doused liberally in a rosemary gravy made using the pan drippings.

It tastes like a Sunday night roast lamb leg – served up quick smart!

Plate of Lamb Chops with Rosemary Gravy

What you need for Lamb Chops with Rosemary Gravy

You need very little for this recipe because lamb has so much flavour, we’re going to use it to the max and just compliment it with flavours that lamb loves: garlic and rosemary.

Ingredients in rosemary gravy lamb chops

Best cut of lamb for pan frying

Use this recipe for any cut of lamb suited to pan frying or grilling:

  • Lamb loin chops (aka mid loin chops) (pictured below) – the lamb equivalent of T-bone beef steaks, very juicy, excellent flavour, tender meat. Best cooked medium or medium rare, but ok to go to well done because it’s such a juicy cut. Comes with a band of fat around it – either leave it on or trim it off;
  • Lamb cutlets (aka lamb rib chops) – the most expensive and for many, the most prized cut of lamb, the meat is extremely tender and sweet. Criminal to go beyond medium!
  • Forequarter chops – the most economical option, this is lamb shoulder sliced into steak form. Lamb shoulder is a cut associated with slow cooking (like this Slow Roasted Lamb Shoulder) to break down the tough meat. However, when cut into thinnish steaks (as sold at butchers and grocery stores in Australia), they make excellent steaks. While not as tender as midloin and cutlets, it is not tough, it has terrific chew and very, very good lamb flavour. The RecipeTin Family is a great fan of forequarter chops!
  • Lamb leg steaks – this is the lean alternative. Because it comes from the leg, best not to take it beyond medium (as it will get quite tough).

Garlic rosemary marinade for lamb chops

How to cook lamb chops

Being one of the stronger flavoured meats, lamb doesn’t really need marinating but in this recipe, I really like to drive home the rosemary flavour – and while I’m at it, I add a good wack of garlic flavour too (being that lamb loves both).

So I marinade the lamb chops in rosemary and garlic first before pan frying aggressively so they get a terrific crust (lamb loves a good sear, like steaks). Then while the lamb is resting, we use the pan drippings to make a rosemary gravy (it takes 3 minutes flat!).

How to make Lamb Chops with Rosemary Gravy

Showing the inside of perfectly cooked lamb chops with rosemary gravy

Internal temperature of cooked lamb chops

The internal temperature of cooked lamb chops for different levels of doneness are as follows:

  • Rare 50°C / 122°F
  • Medium rare 58°C / 136°F
  • Medium 62°C / 144°F
  • Medium well done 70°C / 158°F
  • Well done 75°C / 167°F

It’s the 21st century. Take the guesswork out of cooking meat – get a thermometer!!

How long to cook lamb chops – for medium rare

The cook time depends on the cut you’re using and how thick it is. Here’s my guide:

  • Loin chops (midloin chops) 2cm / 4/5″ thick – 4 minutes each side
  • Forequarter chops 1.5 cm / 2/3″ thick – 4 minutes each side
  • Cutlets (French or not) 1.5 cm / 2/3″ thick – 3 minutes first side, 2 minutes second side
  • Boneless leg steaks  usually about 1 cm / 1/2″ thick – – 3 minutes first side, 2 minutes second side

The photo above is medium rare – a hint of pink, but most certainly cooked, optimal juiciness!!

Pouring rosemary gravy over lamb chops

Plate of Lamb Chops with Rosemary Gravy garnished with rosemary

What to serve with lamb chops

Normal lamb chops might be highly flexible with regards to what they can be served with. But for this one, a creamy, gravy-soakable starchy side is essential. Preferably mashed potato – because lamb + gravy + peas is pretty much perfection on a plate.

But if you’re doing the low carb thing, then Cauliflower Mash is the way to go.

If you’re out of potato, serve it over anything that can be used to smother with gravy – pasta, rice (plain, basmati, jasmine – or try this fabulous Seasoned Rice), polenta, couscous. Just trust me when I say that you won’t want to waste a drop of that rosemary gravy! – Nagi x

PS Oh – and as for greens! Green Bean Salad is always a firm favourite with lamb, or just a big leafy salad or garden salad with a classic Vinaigrette.


Watch how to make it

Lamb Loin Chops with Rosemary Gravy

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Lamb Chops with Rosemary Gravy (Loin chops, forequarter, cutlets)

Recipe video above. Rosemary and lamb is a classic combination. So we’re doubling up on rosemary here – marinading with garlic and rosemary first, then smothering in rosemary gravy!
Course Mains
Cuisine Australian, Western
Keyword forequarter chops, Lamb chops, lamb cutlets, lamb leg steak, lamb loin chops
Prep Time 10 minutes
Cook Time 15 minutes
Marinating 1 hour
Servings 4 – 5 people
Calories 299kcal
Author Nagi

Ingredients

  • 750g/ 1.5lb lamb chops (loin chops, forequarter, cutlets) (Note 1)

Lamb Chop Marinade:

  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves , minced
  • 1 tbsp rosemary leaves , finely chopped (Note 2)
  • 1 tsp each salt and pepper

Gravy:

  • 2 cups beef stock , low sodium
  • 3 tbsp flour , plain/all purpose (Note 3 for GF)
  • 1 tbsp rosemary leaves , finely chopped (Note 2)
  • 2 rosemary sprigs , optional

Instructions

  • Marinade: Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.

Cooking:

  • Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).
  • Heat a large skillet over high heat (no oil needed).
  • Pick up a chop and let excess oil drip off, then place in skillet. Once all chops are in, turn heat down to medium high.

Cook times for medium rare (internal temp 62°C/145°F):

  • Loin chops & forequarter chops – 4 minutes each side, or until internal temp is 62°C/145°F for medium rare (Note 4 other doneness)
  • Cutlets & thin leg steaks – 3 minutes on the first side then 2 minutes on the second side.
  • Rest – Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.

Gravy:

  • Pour off all but about 3 tbsp oil (if you’re short, add butter), return skillet to medium heat.
  • Add flour and stir for 30 seconds.
  • Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.
  • Add chopped rosemary and sprig.
  • Simmer, stirring regularly, for 2 – 3 minutes until it thickens in a gravy consistency.

Serving:

  • Serve lamb chops with gravy over creamy mashed potato and a side of peas!

Notes

1. Lamb Chops – cook times assume the following thickness:

  • Loin chops (midloin chops) – 2cm / 4/5″ thick
  • Forequarter chops –  1.5 cm / 2/3″ thick (usually cut thinner than loin chops)
  • Cutlets (French or not) – 1.5 cm / 2/3″ thick
  • If using boneless leg steaks, use 500g/1lb, they are thinner and boneless.

Trim excess fat if so desired – I do not, because fat = flavour, and excess fat is poured off.

2. Rosemary leaves – try to use fresh, you get so much better flavour! But if you can only get dried, use 2 tsp for each marinade and gravy.

3. Gluten free – Skip flour, ensure stock is gluten free. Mix 1 1/2 tbsp cornflour/cornstarch with 2 tbsp water, then add that into the liquid in the pan. Mix, will thicken in 2 minutes or so.

4. Internal temperature of cooked lamb chops:

  • Rare 50°C / 122°F
  • Medium rare 58°C / 136°F
  • Medium 62°C / 144°F
  • Medium well done 70°C / 158°F
  • Well done 75°C / 167°F

5. Nutrition assumes excess fat trimmed off loin chops, that 2 tbsp of oil used in marinade and half the salt in the marinade ends up in finished dish. Assumes all gravy is consumed.

Nutrition

Calories: 299kcal | Carbohydrates: 7g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 622mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 3mg

Life of Dozer

Oh shock horror, look who was standing right there when I opened the shoot room door.

Dozer-outside-media-room

The post Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets) appeared first on RecipeTin Eats.

Your Guide To Selecting the Right Cookware

Have you ever watched a cooking show or followed a recipe, but your meal turns out nothing like it was supposed to? Sure, some of it boils down to your level of cooking skills and techniques used, but cookware also has a lot to do with it. Simply put, what you cook in is equally as important as what you prepare.

Whether you know it or not, the size, shape, and type of cookware you use can either make or break a meal. Using the wrong pots and pans could leave your dishes burnt or stuck. Similarly, trying to prep meals with a dull knife can be quite frustrating, time-consuming, and messy. Even worse would trying to create certain dishes without the right supplies.

That’s why it’s important to take your time when selecting the right cookware for your personal or professional purposes. If you’ve experienced these cooking frustrations or you simply want to upgrade your cookware, this quick guide will help you make the best selection.

Cooking Needs

The first step is to figure out what type of cookware you need. Do you need pots and pans for everyday cooking? Or are you looking for a special item to prepare a specific type of dish? If you were looking to prepare stir fry, for example, you’d want to look for a wok. However, if you’re simply looking for durable everyday pots and pans that can be used to prepare all types of dishes, then you might prefer to look for a stainless steel cookware set.

Sit down and determine what your cooking needs are. Consider things like your cooking style, the types of dishes you like to make, and the type of stove and oven you prepare your meals in to get a clear picture of what you’re shopping for.

Cookware Brand

It’s really easy to get confused on what cookware to purchase when there are so many different brands to choose from. Keep in mind, however, not all products are created equally. You can narrow down your options by doing your due diligence to research the brand first.

For instance, if you were interested in Made In Cookware, you’d want to start by checking customer reviews to see what others have to say about the brand. Then, you’d check the internet for articles about Made In or their social media page to connect with the brand in a social setting.

If you find the brand has a positive reputation in their industry, a reasonable following, satisfied customers, and quality products, then this is a brand you could consider making a purchase from.

Heat Conductivity and Reactivity

It is ideal to know the difference between metals used to design cookware. Seeing as how some metals are better conductors than others, this can make a big difference when you’re preparing meals. Copper, for example, heats up a lot faster than stainless steel. So, you’ll need to determine whether you’d prefer something that’s slower to get to the appropriate temperature or something that heats up quickly.

Another factor to consider about the types of metals you choose for cookware is reactivity. Whether you knew this or not, metals can react with your food. Aluminum, for example, does not do well with acidic dishes as some pieces of metal can actually be absorbed into the food.

Cleaning and Upkeep

No matter what type of cookware you purchase, you’re going to have to care for it. You’ll need to figure out how much time and energy you want to put into maintaining your cookware. Copper, for example, will need to be cleaned and regularly polished to maintain it’s glow and shine. Aluminum or hard-anodized aluminum, on the other hand, is very versatile and simply requires hand washing after each use.

So, there you have it. A quick guide to selecting the right cookware. After you’ve evaluated all of the above-mentioned factors, then you can consider things like price and aesthetic appeal. Then, you can begin creating culinary masterpieces for you, your family and friends, or customers to enjoy.

The post Your Guide To Selecting the Right Cookware appeared first on The Peach Kitchen.