Espresso Rubbed 4th of July Lamb Chops with Red, White & Blue Salad

Posted by Wine & Spice on 6/22/2015 to Beef, Pork & Lamb


Serves 2


6 Lamb Loin Chops, about 1 1/2 Lbs

2 Tbsp Canola Oil

2 Tbsp Mark’s Espresso Rub

6 Small Blue/Purple Potatoes, Boiled & Cubed

1 Daikon Radish, Peeled & Cubed

1 Red Bell Pepper, Cleaned & Chopped

2 Tbsp Herbes de Provence (or other herbaceous blend) 

1/3 Cup White Wine Vinegar

1/2 Cup Olive Oil


If you like mint with your lamb, a super simple fresh option in to take 1/4 cup fresh chopped mint leaves, 1/8 Cup boiling water, 2 tbsp apple cider vinegar and 2 tbsp sugar.  Mix together and let cool.  Spoon over lamb chops.



Rub your lamb chops with a little canola oil and 2 tbsp Mark’s Espresso Rub over all sides.  Set sit at room temp for 30 minutes.



Lets make your quick dressing.  Place 2 tbsp water in a glass bowl and add your Herbes de Provence.  Let sit 5 minutes then add vinegar and while whisking add oil and whisk until combined and slightly thickened.  Set aside.


Meanwhile, assemble you salad.  Place your blue potatoes and red bell pepper in a bowl and mix in desired amount of dressing.  I would wait to add the Daikon Radish till the end so that it remains really white.



Heat your grill to medium high.  Cook your lamb chops about 5 minutes per side for medium rare.  Let rest 5 minutes before eating.



The wine spritzer is simply and equal amount of red wine & club soda,  and fruit of your choice.  I used blue grapes and strawberries.  Festive and refreshing!



Enjoy!



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