Grilled Lamb Chops With Smoked Chili Glaze, Summer Beans Recipe

Prep the chops

Pat the lamb chops dry with paper towels. Trim excess fat if needed and score any thicker fat caps lightly to prevent shrinking.

Make marinade

In a bowl combine 3 tbs olive oil, minced garlic, chopped rosemary, thyme, lemon zest, smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper. Stir to form a loose paste.

Coat the chops evenly with the marinade, rubbing it into both sides. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove from fridge 20 minutes before grilling to come to room temperature.

Combine and cook glaze

In a small saucepan over medium-low heat, combine 4 tbs tomato paste, 2 tbs honey, 2 tbs apple cider vinegar, 1 tsp chopped chipotle, 1 tsp smoked chili powder, 1 tsp soy sauce and 2 tbs warm water. Whisk until smooth.

Bring to a gentle simmer and cook, stirring, for 3–4 minutes until slightly thickened. Remove from heat and whisk in 1 tbs butter, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust sweetness or heat (add more chipotle for heat or a splash more honey to mellow). Keep warm.

Cook potatoes

Place halved new potatoes in a pot, cover with cold water and add a pinch of salt. Bring to a boil; simmer until just tender when pierced, about 10–12 minutes depending on size. Drain and let steam-dry for 1–2 minutes.

Blanch beans

While potatoes cook, bring a large pot of salted water to a boil. Add green beans and yellow wax beans and blanch for 2–3 minutes until bright and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Warm and dress vegetables

In a large skillet over medium heat, warm 2 tbs olive oil. Add sliced shallot and sauté for 1–2 minutes until fragrant and translucent. Add drained potatoes and toss to heat through, about 2–3 minutes. Add blanched beans and halved cherry tomatoes, toss to combine and warm for 1–2 minutes.

Remove from heat. Whisk together 1 tbs white wine vinegar and 1 tsp Dijon mustard; pour over vegetables. Add chopped parsley, 3/4 tsp salt and 1/2 tsp pepper. Toss gently to coat. Taste and adjust seasoning.

Preheat grill

Preheat a gas or charcoal grill to high (450–500°F / 230–260°C). Oil the grates lightly to prevent sticking.

Sear chops

Place lamb chops on the hot grill and sear for 2–3 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), adjusting time for thickness and desired doneness. Avoid moving chops while searing to develop a good crust.

Apply glaze

During the last 1–2 minutes of grilling, brush the top side of each chop with a generous layer of the smoked chili glaze. Flip and brush the other side quickly, then remove chops from the grill when they reach desired temperature (remember they will rise 3–5°F while resting).

Transfer chops to a resting platter, tent loosely with foil and rest for 5 minutes to redistribute juices.

Arrange a portion of the warm summer beans and potatoes on each plate. Place 2 lamb chops on top or alongside the vegetables. Spoon any reserved smoked chili glaze over the chops (do not pour too much — it’s a bright finishing glaze).

Garnish with microgreens or extra parsley and serve with lemon wedges for squeezing. Offer remaining glaze at the table.