Grilled lamb chops with Blanche de Chambly beer and fresh herbs

Name: Grilled lamb chops with Blanche de Chambly beer and fresh herbs
Prep time: 15 min
Cook time: 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 12 lamb chops from Quebec ( total 1.5 kg ), 2″ thick; 1 cup Blanche de Chambly beer by Unibroue; 2 tablespoons olive oil; The juice of 1/2 lemon; 20 mint leaves, finely chopped; 12 fresh basil leaves, finely chopped; Leaves from 3 rosemary sprigs, finely chopped; 10 chive sprigs, finely chopped + a little to serve; 2 garlic cloves, finely chopped; 2 tablespoons salted herbs from Bas-du-Fleuve; Ground pepper

Preparation 15 min
Refrigeration 3 h
Cooking 10 min
Servings 4 to 6
Freezing Absolutely

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

Hard to beat these grilled lamb chops with Blanche de Chambly and fresh herbs. The marinade will make the meat tasty and salty! Note: the magic word here is QUÉBEC LAMB. The difference in taste between New Zealand lamb or Canada versus Quebec lamb is huge. Believe me, the price is well worth it.

Ads

To help you make this recipe

Ads

Subscribe to our newsletter

Ingredients

12 lamb chops from Quebec ( total 1.5 kg ), 2″ thick
1 cup Blanche de Chambly beer by Unibroue
2 tablespoons olive oil
The juice of 1/2 lemon
20 mint leaves, finely chopped
12 fresh basil leaves, finely chopped
Leaves from 3 rosemary sprigs, finely chopped
10 chive sprigs, finely chopped + a little to serve
2 garlic cloves, finely chopped
2 tablespoons salted herbs from Bas-du-Fleuve
Ground pepper

Ads

Preparation

In a large bowl, pour all the ingredients of the marinade and season with pepper to taste. Stir.
Place the chops in an airtight container and pour half of the marinade over. Close the dish and reserve in the fridge for 3 hours or even better 24 hours. Shake occasionally. Reserve the fresh marinade in the fridge. Remove the meat from the fridge about 30 minutes before cooking.
Preheat the BBQ at maximum intensity. Oil the grills.
Place the chops on the BBQ and cook for about 4 to 5 minutes on each side, which should give you a medium-rare doneness. Splash with the fresh marinade as often as possible. Place on a plate, cover with foil and let stand 5 minutes before serving. Garnish with fresh chives!

Our sommeliers suggest

BENI DI BATASIOLO BAROLO 2011

I simply adore barolos and at this price, it's really worth trying it. These wines comes from Piemont in Italy and are particularly complex and well structured. Let it breath about one hour and we are good to go. See the product

Blanche de Chambly, Unibroue, 5%

Nothing better than this Blanche de Chambly by Unibroue to get along the citrus side of these luxury skewers! Its creamy mousse and fine bubbles will make you enjoy this meal on the terrasse, under the sun, in good company. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads

Comments

Ads