Cooking a valentine's dinner and thinking to make lamb chops. Not sure what do do with them maybe marinate with some garlic and herbs and then grill them. Any ideas what to serve with them to make it a bit fancier? Maybe some sort of sauce but not sure what. And a nice way to serve it rather than just sticking some potatoes and veg on the plate
Good to see you planning well in advance. 
Lamb chops take a marinade very well. They can handle strong herbs like rosemary, too. I cook them on a regular basis.
Now, as for cooking, by "grilled," do you mean on a charcoal/gas grill outdoors, or under what we Yanks refer to as a broiler? Both will work.
The key is to use high heat, for a hot-and-fast cook. You want rare to medium rare inside, with a good char on the outside.
Here are some I made a while back. They are a really easy and quick protein to cook. They present well, too.
CD
Lamb chops take a marinade very well. They can handle strong herbs like rosemary, too. I cook them on a regular basis.
Now, as for cooking, by "grilled," do you mean on a charcoal/gas grill outdoors, or under what we Yanks refer to as a broiler? Both will work.
The key is to use high heat, for a hot-and-fast cook. You want rare to medium rare inside, with a good char on the outside.
Here are some I made a while back. They are a really easy and quick protein to cook. They present well, too.
CD
Kenmiller
Senior Member
It looks so yummy
medtran49
Forum GOD!
Are you using the chops like MG or the frenched "lollipop" chops? Either one, I use some EVOO with some minced garlic and fresh rosemary (not too much) mixed together and slathered on salt and peppered chops about 30 minutes before grilling. If you are using the lollipops, you can stand them upright in a mound of mashed root veges with the bones crossed for a pretty presentation.
These are the ones I am using. Yeah I thought to stand them up and serve with maybe some sauteed potatoes and form of veg. Would it be nice to have a bit of sauce. I saw a recipe for a shallot and red wine sauce
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rascal
Forum GOD!
Good to see you planning well in advance.
Lamb chops take a marinade very well. They can handle strong herbs like rosemary, too. I cook them on a regular basis.
Now, as for cooking, by "grilled," do you mean on a charcoal/gas grill outdoors, or under what we Yanks refer to as a broiler? Both will work.
The key is to use high heat, for a hot-and-fast cook. You want rare to medium rare inside, with a good char on the outside.
Here are some I made a while back. They are a really easy and quick protein to cook. They present well, too.
View attachment 37689
View attachment 37690
CD
Those are the best looking chops from a murican I've ever seen. You did them justice. My wife's fave is that cut of meat the mid loin chop. Ours normally come with the tail which is meat and fatty skin. Wife's fave is tandoori lamb cutlets. By a street!!
Russ
rascal
Forum GOD!
That's pretty much how we get them here but bone in like above. Wife's fave bit is that tail!!
Russ
MrMajeika is in the UK - if you look beneath members' avatars (pictures) you can see their location. The chops also have a Union Jack bottom left of photo!