Grilled Lamb Chops with Balsamic Red Onions, Asparagus, and Polenta

Ingredients:

• 1 lamb rack, fat removed, cut into 8 chops
• 1 tsp. garlic, minced
• 1 tbsp. thyme, chopped
• 2 tsp. Spanish paprika
• 1 tsp. ground coriander
• Balsamic Red Onions, plus their juice
• Grilled Asparagus
• Polenta
• 1 tbsp. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat grill to medium-high heat.
2. Season lamb with salt and pepper. Let sit for 15 minutes. Combine garlic, thyme, paprika, and coriander in a small bowl. Rub all over the lamb chops. Let sit for 30 minutes.
3. Prepare the Grilled Asparagus
4. Warm the Balsamic Red Onions.
5. Prepare the Polenta.
6. Drizzle the olive oil over the lamb to lightly coat. Place lamb on clean hot grill; cook 1-2 minutes on each side; turning 90 degrees when the meat is browned to create grill cross marks. Cook lamb to 130 F for medium-rare. Remove from heat and let rest for 10 minutes in a warm spot.
7. Place 1/2 cup polenta in a mound on the plate. Place red onions just slightly off to the side. Lay asparagus leaning on the red onions. Lean chops against the polenta and drizzle with some of the juice from the balsamic onions.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have never been to Wine Country but if this is what the Wine Country tastes like, it is delicious. I have really come to love lamb. This dinner has been one of the most delicious elegant dinners I have cooked in a while. If you don't have rack of lamb, lamb loin chops will work just as well and taste just as delicious. If you don't have access to a grill, cook the lamb under the broiler and it will be just as succulent and juicy. Don't worry if this dish looks a little messy in presentation. The end result is delicious. The savory and sweet flavors in this spice-rubbed lamb recipe pairs well with cabernet, merlot or syrah.