Lamb chops with mint, rosemary and Blanche de Chambly, accompanied by homemade tzatziki
Preparation: 20 minutes (excluding time for marinade)
Cooking time: 10-12 minutes
4 servings
Ingredients:
- 8 lamb chops
- 1 bunch of fresh mint
- 3 fresh rosemary branches
- 1 bottle of Blanche de Chambly (750 ml)
- 3 tablespoons salted herbs from Bas-du-Fleuve region
- 1 finely chopped garlic clove
- 3 tablespoons olive oil
- Freshly ground pepper
Tzatziki sauce:
- 7 tablespoons plain yogurt
- 2 tablespons chopped mint
- 2 tablespoons chopped parsley
- 1 finely chopped garlic clove
- 1/4 cup peeled seedless cucumber, finely chopped
Crust:
- 6 tablespoons of bread crumbs
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 1 tablespoon dried italian herbs
Preparation :
- Place lamb chops in a large airtight container.
- Chop mint loosely and pound with back of knife to release the aromas.
- In a large bowl, gently mix Blanche de Chambly, fresh mint, garlic and salted herbs from the Bas-du-Fleuve region (be careful: the beer will foam when it comes in contact with the salted herbs from Bas-du-Fleuve!)
- Pour the mix on the chops.
- Split rosemary branches in half, pound with back of knife and place on top of the meat.
- Pour a generous dash of olive oil and pepper generously.
- Close the airtight container and shake it to blend together.
- Place in refrigerator for 24 hours.
- Heat BBQ at medium-high temperature. Prepare crust mix.
- Drain the chops and coat them generously with the bread crumbs mix.
- Heat on the BBQ (make sure to check the meat often!) The oil in the mix could burn the chops.
Important: this meat is best when served pink... - Serve this meal with the homemade tzatziki sauce and your favorite side dish.
Photo and recipe : Philippe Allard and Samuel Joubert, recettesdelamort.ca
