Three Grilled Lamb Chops Recipe

Marinate

Pat the 3 lamb chops dry with paper towel. In a small bowl combine 2 tbs olive oil, minced rosemary, 2 cloves minced garlic, lemon zest, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub the mixture evenly onto both sides of the chops. Cover and refrigerate for 30 minutes to 2 hours (at least 30 minutes to allow flavors to penetrate).

Bring to room temperature

Remove the marinated chops from the refrigerator 20–30 minutes before grilling so they come to near room temperature. This helps them cook evenly.

Grill

Preheat a grill or grill pan to medium-high heat (400–450°F / 200–230°C). Oil the grate lightly. Place the chops on the hot grill and cook about 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C), 4–5 minutes per side for medium. Avoid pressing down on the chops. Transfer to a resting plate once the desired temperature is reached.

Rest

Tent the chops loosely with foil and rest for 5–7 minutes so juices redistribute before serving.

Boil the plantains: Place the peeled and chunked plantains in a medium saucepan and cover with about 6 cups water. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until plantains are very tender, about 12–18 minutes depending on size.

Prepare aromatics: While plantains are boiling, heat 1 tbs olive oil and 1 tbs butter in a small skillet over medium heat. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant but not browned. Remove from heat.

Drain and mash: Reserve 2 tbs of the cooking liquid. Drain the plantains and transfer to a bowl or back into the saucepan. Add the garlic-olive oil-butter mixture, 2 tbs reserved cooking liquid (or water) and 0.5 tsp black pepper. Mash with a potato masher or fork until smooth but still slightly textured; adjust consistency with additional reserved cooking liquid if needed.

Finish and season: Stir in 1 tbs chopped cilantro or parsley if using. Taste and adjust salt. Keep warm until serving.

Sauté aromatics: In a small saucepan set over medium heat, warm 1 tbs olive oil and 1 tbs butter. Add 1 tbs finely chopped shallot and 1 clove minced garlic. Cook, stirring, 1–2 minutes until softened and translucent but not browned.

Add tomato and deglaze: Add the 1/2 seeded, finely diced tomato and cook 1–2 minutes until it softens. Pour in 1/4 cup dry white wine (or substitute chicken stock) to deglaze the pan, scraping up any fond. Allow the liquid to reduce by about half, 2–3 minutes.

Simmer and finish: Add 1/2 cup chicken or vegetable stock and 1 tsp fresh thyme leaves. Simmer gently 3–4 minutes to concentrate flavors. Stir in 1 tbs chopped parsley and 1 tsp lemon juice. Season with 1/2 tsp salt and 1/4 tsp black pepper. If desired, swirl in an extra small pat (1/2 tbs) of butter off heat for shine.

Strain (optional) and keep warm: For a smooth sauce, strain through a fine sieve into a small bowl, pressing on solids. Keep warm until plating.

Assemble the dish: Spoon a generous portion (about 1 cup) of Dominican chenchen onto the center of each plate. Arrange the three grilled lamb chops leaning against the mash. Spoon 2–3 tbs Provençal sauce over the chops and a little around the plate. Garnish with an extra sprinkle of chopped parsley or a small rosemary sprig if desired.

Serve: Serve immediately while chops are warm and the sauce is glossy.