Grilled Lamb Loin Chops with Potato Cakes
My wife and I learned early in our relationship that dining out on Valentine’s Day is near impossible. The problem seems worse than on New Year’s Eve. Unlike other holidays, Valentine’s Day is more intimate, more for couples than big gatherings and private parties. It has to be the number one day of the year for dinner receipts at restaurants.
This year we had caramelized lamb loin chops grilled on the Big Green Egg. Our family has been eating more lamb since really being introduced to it for the first time in 2007. These chops were marinated for 24 hours and then grilled over a medium fire. There’s a lot of sugar in this marinade so that good caramelization occurs, however, it can burn easily as well. Not straying too far for too long is a must. Grilled chops on the BGE until medium (about 135-145). Served with a balsamic reduction.
- 6 T brown sugar
- 4 T soy sauce
- 4T sherry or rice wine vinegar
- 4 cloves garlic finely chopped
- 4 T parsley
Potato cakes were fried up in a well seasoned cast iron skillet. We used the food processor to shred four medium potatoes. Two medium eggs, two tablespoons of flour, salt, and pepper were added. Made a half dozen or more servings.
