Grilled Lamb Rib Chops with Meyer Lemon and Herbs, Sauteed Eggplant with Cherry Tomatoes and Honey Roasted Heirloom Carrots

Grilled Lamb Rib Chops with Meyer Lemon and Herbs

 -16 Lamb Rib Chops, frenched

-4 cloves garlic

-1 shallot

-Kosher Salt and Freshly Ground Black Pepper

-4 Tbsp. Fresh Oregano

-1 Tbsp. Sugar

-1 Tbsp. Fresh Rosemary

-2 Tbsp. Fresh Chervil or Parsley

-Extra Virgin Olive Oil

-Zest and Juice of 1 Meyer Lemon

-Balsamic Glaze (for plating)

Directions:  Place lamb rib chops on foil lined sheet pan and sprinkle both sides with salt and pepper.  Place garlic, shallot, sugar, oregano, chervil or parsley and rosemary in the bowl of a food processor and pulse until all ingredients are well minced and incorporated.  Place a spoonful of herb mixture on each lamb rib chop, cover sheet pan with saran wrap and place in fridge for one hour.  Meanwhile whisk together about 1/2 cup of olive oil with zest and lemon juice. Turn chops and coat the other side, recover and place in fridge for another hour.  Preheat gas grill to high heat or prepare charcoal grill for direct heat grilling.  Preheat oven to 400 degrees. Remove chops from fridge and drizzle with lemon olive oil mixture and let sit out for one hour.  Grill chops for about 1 minute on each side and return to sheet pan.  Place lamb in oven to finish cooking for about 5 more minutes or until instant read thermometer reads 120 when inserted. (For rare)  Remove from oven and set aside until ready to plate.  Remember that the lamb will continue to cook as it sits.  When ready to plate place lamb rib chop on serving dish and drizzle with balsamic glaze.

Sauteed Eggplant with Cherry Tomatoes

-2 Eggplants, washed and some peel removed (I like to remove some, but not all of the peel, just so there isn’t quite so much peel in the finished dish.  You can remove all of it or none of it depending on your personal preference.)

-Extra Virgin Olive Oil

-1 Yellow Onion, Chopped

-Chopped Rosemary (about a Tablespoon or less)

-Chopped Parsley

-Kosher Salt and Freshly Ground Black Pepper

-Cherry Tomatoes

Directions:  Cut eggplant into cubes and place in a mesh strainer over a bowl or a colander and sprinkle with salt.  Let sit about an hour.  Coat bottom of large sauté pan with olive oil and sauté onion on medium low heat for about 20 minutes. Add eggplant and a little more olive oil if needed and continue to sauté over medium low heat for about an hour. (If you have any extra of the lemon olive oil mixture from the lamb rib chops, feel free to add that)  Add rosemary, parsley and black pepper and continue to sauté until eggplant is soft. Add cherry tomatoes and continue to gently sauté an additional ten minutes. (Try not to break up the tomatoes.) Taste and adjust seasoning for salt and pepper.

Honey Roasted Heirloom Carrots

-2 pounds Multi Color, Heirloom Carrots

-3 Tbsp. Parsley or Chervil, chopped  

-1 Tbsp. Chives, chopped

-1 Tbsp. Extra Virgin Olive Oil

-3 Tbsp. Honey

-1 Tbsp. Unsalted Butter

-Kosher Salt and Freshly Ground Black Pepper

-3 Tbsp. Chicken Stock

Directions: Preheat oven to 425 degrees F. (Can do at same temp as lamb, if you only have one oven.) Scrub or peel carrots and cut lengthwise in half.  Toss all ingredients together in a large bowl.  Dump onto a foil lined sheet pan and cover with aluminum foil.  Place in oven for 10 minutes and then remove foil cover.  Roast an additional 5-10 minutes until carrots are tender and liquid has evaporated. 

As a first course to this meal I served a salad of Red Leaf Lettuce with Marcona Almonds, Manchego, Grapes, Roasted Shrimp and a Balsamic Honey Vinaigrette.  To finish, I passed a beautiful bowl of fresh berries and clementines.