Twang Chops
Grilled lamb chops, Southern Twang and sprigs of rosemary. C'mon, that's a conspiracy that every taste bud will surrender to. Serve it with rice and stuffed portobello mushroom's and watch grown men fall to their knees begging for more.
Ingredients
Lamb Chops
4 lamb chops
1 jar of Southern Twang
2 tbsp dried rosemary
2 cloves garlic, minced
4 sprigs of rosemary
Rice
2 cups cooked rice (Basmati
or Jasmine are extra tasty)
Portobello Mushrooms
4 portobello mushrooms
1/2 cup Balsamic vinegar
1/2 cup Olive Oil
2 cloves garlic (minced)
1 tspn sugar
salt, pepper & garlic salt (pinch of each)
2 yellow squash
2 cloves garlic (minced)
2 tbsp cream cheese
1 oz. crumbled feta cheese
5 tbsp grated parmesan cheese
5 tbsp pine nuts (chopped)
Lamb Chops
Marinate: Mix 1/2 cup Southern Twang sauce, dried rosemary and minced garlic. Coat lamb chops with this mixture. Marinate in refrigerator for several hours or overnight.
Grill: Remove chops from marinade. Discard the marinade. Grill the lamb until fully cooked, brushing with additional Southern Twang sauce during cooking. After you turn the lamb, place a sprig of rosemary on top of each lamb chop. Here’s a tip, cover the lamb with aluminum foil as soon as you remove it from the grill (this keeps in the juices and results in more tender, juicy meat.)
Smother: When the chops come off the grill, heat the remaining sauce. Be sure to smother the lamb and rice with a generous helping of Southern Twang sauce.
Rice
While the lamb chops are on the grill, cook the Jasmine rice according to package directions.
Portobello Mushrooms
Marinate: Combine balsamic vinegar, olive oil, garlic, sugar, salt, pepper & garlic salt. Mix well and set aside. Wash mushrooms (removing the center stem) and pat dry with a paper towel. Coat mushrooms with balsamic dressing and marinate for half an hour.
Cook: Heat oven to 350° F. Over medium heat, heat 2 tbsp olive oil in a frying pan and add squash. Saute until cooked and add the garlic. Cook an additional 2 minutes and add cream cheese. Once the cheese is melted, add the feta cheese. Season to taste and mix well. Remove pan from heat.
Bake: Remove the mushrooms from the marinade and place in a glass, oven-safe dish. Fill the mushrooms with the squash mixture and top with pine nuts and parmesan cheese. Bake mushrooms for 20 – 25 minutes until the tops begin to brown.
