The fig-like flavor and texture of black garlic cloves pairs very nicely with both Dijon mustard and white balsamic vinegar. These three things mixed together with a touch of olive oil make a fabulous vinaigrette for a simple side salad or even a topping for roasted vegetables or any cooked protein you are craving. For this recipe, I drizzled the homemade black garlic-Dijon vinaigrette over rosemary-scented lamb chops. The richness of the lamb is wonderful with the richness of the black garlic and the pine-flavor of the fresh rosemary. Serve these grilled lamb chops over a plate of warm white beans, or even a white bean puree.
(To view this recipe, click on the blue title of the blog post above*)
Rosemary Lamb Chops with Black Garlic-Dijon Vinaigrette
Ingredients:
- Olive oil
- 4 lamb rib chops
- salt and pepper
- 1 Tablespoon chopped fresh rosemary
- For the vinaigrette:
- 3 black garlic cloves, peeled and thinly sliced
- 1 Tablespoon white balsamic vinegar
- pinch of salt and pepper
- 1 teaspoon Dijon mustard
- 1/2 teaspoon olive oil
Directions:
- Season both sides of the lamb chops with a pinch of salt and pepper; drizzle each with olive oil and then divide the chopped rosemary amongst the chops. Let the chops sit at room temp for 30 minutes before grilling.
- Whisk the vinaigrette ingredients together in a small bowl (or shake in a jar) until emulsified.
- Heat a grill pan or (large) non-stick skillet over medium-high heat. Add in 1 teaspoon of olive oil and the lamb chops, rosemary-side down. Cook for 2 minutes and then flip to the other side and cook an additional 3 minutes.
- Serve warm with the vinaigrette drizzled over the lamb chops.
Tagged: black garlic, black garlic-Dijon vinaigrette, Dijon mustard, fresh rosemary, lamb, lamb chops, rosemary lamb chops, white beans
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