Grilled Lamb Chops With Plums And Hazelnut Gremolat

Name: Grilled Lamb Chops With Plums And Hazelnut Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2- to 2-lb.) rack of lamb, fat cap removed and bones frenched; 1/4 teaspoon black pepper; 1 1/4 teaspoons kosher salt, divided; 2 tablespoons mayonnaise; 1 tablespoon chopped fresh thyme, divided; 2 teaspoons country-style Dijon mustard; 4 medium-size plums, halved lengthwise and pitted; 1 tablespoon canola oiil; 1/2 cup coarsely chopped fresh flat-leaf parsley (4 1/2 oz.); 1/4 cup chopped blanched hazelnuts, toasted; 1 teaspoon lemon zest (from 1 lemon); 2 tablespoons extra-virgin olive oil, divided

Servings: persons

1 (1 1/2- to 2-lb.) rack of lamb, fat cap removed and bones frenched
1/4 teaspoon black pepper
1 1/4 teaspoons kosher salt, divided
2 tablespoons mayonnaise
1 tablespoon chopped fresh thyme, divided
2 teaspoons country-style Dijon mustard
4 medium-size plums, halved lengthwise and pitted
1 tablespoon canola oiil
1/2 cup coarsely chopped fresh flat-leaf parsley (4 1/2 oz.)
1/4 cup chopped blanched hazelnuts, toasted
1 teaspoon lemon zest (from 1 lemon)
2 tablespoons extra-virgin olive oil, divided

1
Rub meaty portion of lamb rack with pepper and 1 teaspoon of the salt. Stir together mayonnaise, thyme, and mustard in a small bowl. Rub all over meaty portion. Let stand about 10 minutes. Wrap bones on lamb rack in aluminum foil.
2
Preheat grill to medium-high (400u00b0F to 450u00b0F). Toss plums in canola oil. Place lamb, meaty side down, and plums, flesh sides up, on oiled grates; grill, uncovered, until grill marks appear, 2 minutes for lamb and 1 to 2 minutes per side for plums, cross-hatching where desired. Remove plums from grill. Flip lamb to face bone side down. Grill, covered, until a thermometer inserted in thickest portion of meat registers 140u00b0F, about 5 minutes. Transfer to a cutting board; let rest about 10 minutes.
3
Stir together parsley, hazelnuts, zest, 1 tablespoon of the olive oil, and remaining 1/4 teaspoon salt in a small bowl. Cut lamb into lollipops following the bone line. Slice plum halves in half lengthwise. Serve lamb and plums with parsley-hazelnut gremolata; drizzle with remaining 1 tablespoon olive oil.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (1 1/2- to 2-lb.) rack of lamb, fat cap removed and bones frenched, 1/4 teaspoon black pepper, 1 1/4 teaspoons kosher salt, divided, 2 tablespoons mayonnaise, and more.

Yes, Grilled Lamb Chops With Plums And Hazelnut Gremolata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Lamb Chops With Plums And Hazelnut Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions