foodwineclick

This is a meal you can know by heart. The vegetables should be whatever is available, hopefully fresh. However, the grocery store or Co-op work just fine. Use your favorite cheese. Improvise!

Ingredients

• 4 lamb chops
• A few sprigs of fresh rosemary, stripped and minced
• 1 potato sliced into 1/4″ slices
• 1 large onion sliced
• 1 eggplant sliced
• 1 zucchini sliced
• 3-4 roma tomatoes sliced
• Herbs of your choice, whatever is fresh, or just use Herbs de Provence dry blend
• Extra Virgin Olive Oil (EVOO)
• Good quality sea salt
• Freshly ground black pepper
• 1 oz. freshly grated Parmigiano Reggiano cheese

Instructions

• Prep the lamb chops 1-2 hours in advance if you can, but whatever time you have is fine.  Salt and pepper the chops, press the minced rosemary into the flesh of the chops. Place in the refrigerator.
• Pre-heat the grill to 425-450° F
• Toss the veggie slices in a bit of EVOO to coat
• In a 10″ cast iron skillet, arrange the veggies in a ring around the outer part of the skillet, alternating potato, onion, eggplant, etc…  Fill the center with the remaining vegetables.
• Drizzle the vegetables with 1 Tbsp of EVOO and sprinkle liberally with herbs.
• Place the skillet on the grill, rotating every few minutes.
• Cook the vegetables for about 30 minutes. For the most artful presentation, don’t flip or turn them. If you like browned edges on the veggies, go ahead an flip them. Less pretty, more delicious.
• Sprinkle the grated Parmigiano Reggiano over the veggies about 1/2 way through the cooking time.
• When the veggies are nearly done, move the skillet to the side and open the grill vents to let the fire heat up a bit.
• Cook the lamb chops. 3 minutes per side for medium rare on our grill.
• Plate and serve!