Why is it that in Spring, we’re so excited to eat? Maybe it’s because it’s such an exciting time for food and tradition. This season, we are celebrating by looking for updated twists on classic favs. So before we start firing up the BBQ for steak dinners all summer long, let’s rethink this year’s Easter menu. Are there other, more creative ways to get our meat fix? We think so, and we’re starting with grilled spring lamb , garnished with some tangy cheese and none other than flash fried blueberries.
Time to get allergic to boring and try this vibrant and delicious recipe for lamb chops—created by a top chef. No roasting for hours required this time. Instead, opt for these bold flavours and whip out your grills. It’s a quick and easy recipe you’ll love.
Grilled Spring Lamb Chops from New Zealand + Melted Gorgonzola + Fried Blueberries
WHAT YOU NEED
- 4 New Zealand Lamb Chops, frenched
- 1 teaspoon Montreal Steak Seasoning
- 1 teaspoon Brown Sugar
- Canola Oil
¼ cup Gorgonzola cheese, crumbled
- ¼ cup Blueberries
- 1 teaspoon chives, minced
WHAT YOU DO
1. Preheat the grill to high. Brush the grill with canola oil to prevent sticking.
2. Combine Montreal steak seasoning and brown sugar in a small mixing bowl.
3. On a clean work surface, lay out the lamb chops and season generously with mixture.
4. Place on the grill and cook for 2-3 minutes on each side.
5. Meanwhile, preheat an electric fryer to 375 degrees F (or a small pot with canola oil to medium high heat).
6. Flash fry the blueberries until the skin starts to break. Set aside.
7. In a small pan, melt gorgonzola over medium heat.
8. To serve, place lamb chops on the centre of plate, spoon melted gorgonzola on each chop, add fried blueberries, and garnish with minced chives.
What are you serving for Easter this year?
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, which offers a rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavour.