Grilled Lamb Chop with Tomato Gravy Recipe

Introduction to Lamb Chops

Grilled Lamb with Tomato Gravy and Slaw

Introduction:
This Grilled Lamb with Tomato Gravy and Slaw is a hearty, flavorful dish that pairs tender, juicy grilled lamb with a rich, tangy tomato gravy and a crisp, refreshing slaw. The smoky char from the grill enhances the lamb's natural flavors, while the tomato gravy adds depth and a comforting element to the dish. The slaw provides a perfect crunchy contrast, balancing out the richness of the lamb and gravy. This dish is perfect for a special dinner or summer BBQ, combining the bold flavors of grilled meat with the freshness of a vegetable side.

Ingredients:

For the Grilled Lamb:

• 4 lamb chops (or 2-3 lamb steaks, depending on size)

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 2 garlic cloves, minced

• 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary), chopped

• 1 teaspoon fresh thyme, chopped (optional)

• Salt and freshly cracked black pepper, to taste

For the Tomato Gravy:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 can (400g/14 oz) diced tomatoes (or fresh tomatoes, finely chopped)

• 1 tablespoon tomato paste

• 1 teaspoon dried oregano

• 1/2 teaspoon paprika (optional, for a smoky flavor)

• 1/2 cup chicken or vegetable broth

• 1 teaspoon sugar (to balance the acidity of the tomatoes)

• Salt and pepper, to taste

• Fresh basil or parsley, for garnish (optional)

For the Slaw:

• 2 cups shredded cabbage (green or purple, or both for color)

• 1 large carrot, grated or julienned

• 1/2 small red onion, thinly sliced

• 1/4 cup mayonnaise

• 1 tablespoon apple cider vinegar (or white vinegar)

• 1 teaspoon Dijon mustard (optional, for a bit of tang)

• Salt and pepper, to taste

• 1 tablespoon fresh parsley or cilantro, chopped (optional)

Instructions:

1. Prepare the Lamb:

• Marinate the Lamb: In a small bowl, combine the olive oil, lemon juice, minced garlic, chopped rosemary, thyme (if using), salt, and pepper. Rub this marinade all over the lamb chops or steaks. Let the lamb marinate for at least 30 minutes, or up to 2 hours if you have time (refrigerate if marinating for longer than 30 minutes).

2. Grill the Lamb:

• Preheat the Grill: Heat your grill or grill pan over medium-high heat.

• Grill the Lamb: Grill the lamb for about 3-4 minutes per side for medium-rare, or longer depending on your preferred doneness. Lamb should be slightly pink inside for the best texture and flavor. Let the lamb rest for a few minutes after grilling to allow the juices to redistribute.

3. Make the Tomato Gravy:

• Sauté Onion and Garlic: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for another minute until fragrant.

• Add Tomatoes and Spices: Stir in the canned diced tomatoes (with juice), tomato paste, oregano, paprika (if using), and sugar. Bring the mixture to a simmer.

• Simmer the Gravy: Let the tomato gravy simmer for about 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together. If the gravy gets too thick, you can add a splash of broth or water to reach your desired consistency. Season with salt and pepper to taste.

4. Make the Slaw:

• Combine Vegetables: In a large bowl, toss together the shredded cabbage, grated carrot, and sliced red onion.

• Make the Dressing: In a small bowl, whisk together the mayonnaise, vinegar, Dijon mustard (if using), salt, and pepper.

• Toss the Slaw: Pour the dressing over the cabbage mixture and toss to combine. Adjust the seasoning with salt and pepper. Garnish with fresh chopped parsley or cilantro if desired.

5. Assemble the Dish:

• Plate the Lamb: Place the grilled lamb chops or steaks on a large serving platter or individual plates.

• Top with Tomato Gravy: Spoon the warm tomato gravy over the lamb, allowing some of the gravy to spill onto the plate for added flavor.

• Serve with Slaw: Serve the slaw on the side or on top of the lamb, depending on your preference. The fresh crunch of the slaw is the perfect contrast to the rich, savory lamb and gravy.

Tips:

• Alternative Cuts: If you don't have lamb chops, you can also use lamb loin or lamb leg steaks. Both are great for grilling.

• Gravy Thickness: If you like a thicker gravy, you can let it simmer longer, or for a smoother texture, blend it with an immersion blender before serving.

• Herb Substitutions: Feel free to swap the rosemary and thyme with other fresh herbs, like oregano, mint, or tarragon, for different flavor profiles.

• Spicy Option: Add a pinch of chili flakes to the tomato gravy for a little heat if you like spicy food