Chef Ron’s Valentine Dinner Menu
What could be better than cooking a beautiful meal for your sweetheart on Valentine’s Day? Chef Ron is sharing his menu for his sumptuous Grilled Lamb Chops with Charred Radicchio and Oregano Chimichurri Sauce. This dish was recently served at our Wine and Dine Committee’s tasting dinner. Chef Ron created an inspired menu that he paired with craft cocktails. This savory dish was paired with Bar Hill Gin and it was one of the favorites of the night’s offerings.
Chef Ron knows that a way to your loved one’s heart is through their taste buds and he wanted to share his recipe with you. Without further adieu here is the recipe.
Grilled Lamb Chops with Charred Radicchio and Oregano Chimichurri
1 bunch of parsley
1 bunch of oregano
4 cloves of garlic
1 ea. shallot
1 tsp red chili flakes
Juice of one lemon
¼ cup red wine vinegar
¾ cup olive oil
Chop finely the parsley and oregano. Place in a bowl with the olive oil. Mince finely the garlic and shallot add to the oil with the herbs and also add the chili flakes. Next stir in the lemon juice and vinegar. Cover and let sit for an hour or two to develop flavors.
This will make more than you need but you can use on chicken, meat, fish, and scramble eggs, almost anything. Just store covered in the refrigerator.
One Head of Radicchio will be good for four servings. Quarter the head of radicchio season with olive oil salt and pepper. On a hot grill or a smoking hot pan, gently char the radicchio on both sides about a minute. Remove to a side plate until ready to serve. Radicchio is a bitter lettuce and grilling takes out some of the bitterness plus adds a smoky note to the dish.
This recipe is four chops two per person. I like to use Colorado Lamb it is grass fed and delicious!
Marinate the lamb chops in olive oil about ¼ cup, minced garlic about 2 cloves and dry oregano about 2 tablespoons rub in your palms to crush. Overnight is best but at least an hour or two will do. Gently pat the oil off the lamb when you are ready to grill, and season with salt and pepper. Yes Grill I love them grilled. But if you only have time in a pan they will still come out ok. Grill those 3 minutes on each side we like to make a cross hatch so after one minute turn the chop 90 degrees looks professional. Move the lamb to the cooler side of the grill and close the lid for about two minutes they should be a beautiful medium rare. If you using a pan turn flame low and cover for about two minutes.
They are now ready to plate place the radicchio in the center and lean the chops on top then drizzle that chimichurri on top. Dig in!! YUM!