Lamb riblet chops with roasted tomato and onion wild rice and greek yogurt sauce

[keeperovdeflame]

Well my friends, if you follow my cooks you know I love cooks which reflect the flavors of the Med. What glorious,  yet simple cuisine,  that is so exceedingly pleasing to the palate. This challenge was a welcomed call to like Nike says, "just Do It". As such, I did not use a specific recipe but just composed everything I would cook in my head. Now, In all honesty. the stuff in my head has certainly come from a collection of Med recipes that  I have cooked and read, so I really can't say I made this stuff up even though I didn't follow a specific recipe.

 

The flavor behind the taste and quality of Med dishes  IMO is fresh, high quality ingredients. So I started with the best quality fresh produce I could find in the market. 

 

 

The holly grail protein in Med cooking, at least the Greek / Middle Eastern part of the Med that I have fallen in love with, is lamb. So I started with a Rack of Lamb. Based on the sage advise of my Aussie lamb whisper,  Joe, I cut the rack into individual riblet chops prior to cooking. This makes perfect sense. If you cook a leg of lamb and serve it to your family, they all fight over the crusty end cuts. Therefore, if you cut the rack into individual chops prior to cooking, each lovely chop  is a crusty  end cut. 

 

 

 

I slathered the lamb Riblet chops in good olive oil and then made a rub consisting of fresh Rosemary , Thyme, and Greek Oregano from my garden; to that  i added minced garlic and Spanish Smoked Paprika, and lemon zest, along with some kosher salt..

 

[keeperovdeflame]

Next I started working on a sauce. I started with plan greek yogurt and then added chopped  cucumber, roasted garlic, herbs, lemon juice and zest, and kosher salt. 

 

 

 

[keeperovdeflame]

I then made an appetizer board with fresh peaches, white nectarines, brown figs, argula, spiced honey, olive oil, and aged goat cheese with a crushed pistachio pesto. 

 

 

[keeperovdeflame]

I set the table

 

 

Tossed some Roma Tomatoes and a Sweet Onion slathered in olive oil and garlic and herbs and wrapped in a couple layers of foil on the grill

 

You have to watch the tomatoes. You want them charred but not burnt. They make the transition between the two rather quickly. 

 

 

When the tomatoes were perfect, I tossed on the lamb riblet chops. 

 

 

I for one just love the whole kamado cooking experience. it gives me great peace and relaxation even though i guess cooking is work, but truly a labor of love. 

 

[keeperovdeflame]

The Star of the Show, Lamb Riblet Chops

 

 

Plated with wild rice and roasted tomato and onion with Greek yogurt, garlic, herb, and lemon juice and zest sauce. 

 

 

Money

 

[Chuck0531]

What a great looking meal! Excellent cook and great entry!

[Ben S]

Wow and thank you.

[Jack.]

Simply beautiful!!      

[prowe]

Dang keeper. I want to come visit you.

[DerHusker]

A delicious looking cook Keeper. :good:

[Mr Cue]

Wow, world class cuisine, looks like it belongs on the cover of a magazine! Well done, Keeper!

[75tranzam]

Love me some lamb and yours looks good!

 

Your porch area looks great, very clean and inviting with all the stone and wood but I have to ask, what's that big square thing to the right of your BGE? 

 

[ckreef]

Great looking meal. Excellent job on the lamb chops.

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[Aussie Joe]

Nice cook keeper I can taste it from down here you done that lamb justice

Outback Kamado Bar and Grill♨

[skreef]

Lamb for us is a treat.. So to see cooks like this makes me want to cook lamb everyday..... Nice Entry!

Mrs. Reef's Bistro