It goes without saying that you simply can’t go wrong with the lamb and mint combo. According to the theory of food pairing, lamb and mint are a scientific match. Mint is rich with branched-chain ketones, which are chemically related to lamb’s BCFAs and have similar, though not identical, aromas. But all we really care about is that it tastes good, right?
These cedar plank grilled lamb chops not only look great but taste fantastic too with the subtle smoky flavour of cedar wood. Gremolata is a zesty Italian herb sauce that gives a flavourful boost to the meat. It’s made with simple ingredients and an olive-oil base and keeps for up to 10 days in the fridge. You can whip it up in less than 5 minutes!
Cedar Planked Lamb Chops with Mint Gremolata – serves 4
- 1 large cedar plank
- 4 small lamb chops
- 3 cups of fresh mint
- 5 cloves of garlic
- salt & pepper
Step 1:
Soak the cedar plank in water for one hour, keeping it immersed.
Step 2:
Preheat grill to 200°C.
Step 3:
Make the gremolata by blending mint, garlic, salt and pepper.
Step 4:
Coat the raw lamb chops on their sides with rub.
Step 5:
Grill it on the plank with the lid closed until medium rare. The meat should reach an internal temperature of 60°C). Keep a spray bottle of water handy for flare-ups.
Step 6:
Remove from grill and serve with a sprinkle of fresh mint.
As for a drink to go with this, the absolute best pairings for lamb are found in red wines such as a rich cabernet sauvignon, a classic Bordeaux, or Chianti. A good gewürztraminer or even a buttery chardonnay will make a fine addition to the meal as well. Any leftover gremolata can be swirled into soups, spooned over fish, chicken or eggs, on roasted veggies or on your avocado toast.
