Grilled Lamb Chops And Onions With Herb Salad

  • Grilled lamb chops as made by Katie Workman can be on your dinner table in about an hour.

    Grilled lamb chops as made by Katie Workman can be on your dinner table in about an hour. Katie Workman/Associated Press

 
Posted8/9/2016 6:00 AM

½ cup extra-virgin olive oil, divided

¼ cup dry white wine

 

2 tablespoons balsamic vinegar, preferably white balsamic

Kosher salt and freshly ground pepper to taste

3 large yellow or Vidalia onions

3 lemons, halved crosswise

10 loin lamb chops, about 1-inch thick

2 cups baby arugula

1 cup flat-leaf parsley leaves

Combine ¼ cup of the olive oil with the white wine, balsamic vinegar, and salt and pepper in a shallow baking dish. Peel the onions and cut them crosswise into ½-inch slices. Place them in the baking dish along with the lemon halves, turn to coat with the marinade (it's fine to stack the onion slices) and set aside.

Brush the lamb chops with 2 tablespoons of the remaining olive oil, generously season with salt and pepper, and let sit for 30 minutes at room temperature. Meanwhile, preheat the grill to medium/medium-high.

Grill the onions and the lamb chops for about 8 minutes, about 4 minutes on each side, so that they get nicely browned on both sides. Turn the onions with a grilling spatula (you can use a spatula or tongs for the lamb). At the same time, grill the lemons cut-side down for about 5 minutes. The internal temperature of the lamb should be 130 degrees for medium-rare.

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Remove the chops and lemons from the grill and let sit on a cutting board for 10 minutes. Meanwhile, move the onions to a cooler area of the grill or turn the gas down, and let them continue to soften while the lamb and lemons sit, watching carefully to make sure the onions don't burn.

While the chops sit and the onions finish cooking, place the arugula and parsley in a medium bowl. Drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper, and toss.

Place the lamb chops and onions on a serving platter. Pile the arugula and herb salad on top. Place the lemon halves on the side so people can squeeze them, or squeeze the juice yourself all over the meal and serve immediately.

Serves 5

Nutrition information per serving: 420 calories; 171 calories from fat; 19 g fat (4 g saturated; 0 g trans fats); 146 mg cholesterol; 403 mg sodium; 11 g carbohydrate; 2 g fiber; 5 g sugar; 51 g protein.

Katie Workman

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