Grilled Lamb Chops with Ammoglio Sauce is the perfect dish to enjoy once the temperatures warm up. The grilled lamb pairs so well with the fresh and flavorful ammoglio sauce.
Spring has sprung and Easter is right around the corner. Grilled Lamb Chops with Ammoglio Sauce is something you will find here most Easters. I couldn’t believe that the weekend is approaching fast and I haven’t done much planning yet for the holiday.
Easter doesn’t seem the same unless we are grilling lamb. My father was the grill master and he was quite the expert at making perfect lamb chops for Easter weekend. I have to say honestly, I don’t have much of a grilling desire in me. I guess it’s because everyone around me does it so well.
My husband grills. My mom grills. Even my mother-in-law grills! Really, what is there not to love about grilling? It’s seriously so easy to do and the mess is all outside.
You don’t have to worry too much about the cleanup and also about the strong smells that you get when you grill inside. I do like to grill inside. I must have one or two George Foreman grills that my mom gave me and I also have a large stove top grill somewhere in my pan cabinet.
But let’s talk about these chops; they are just too gorgeous to ignore! You have to make a little marinade to put on the chops and let the chops sit it in a for a bit. Our chops marinaded for about one hour on the in the fridge. After it’s all lovely and marinaded, you grill them up! While the chops are marinading, you have to whip up the ammoglio sauce that is amazing!
Can we just talk a moment about my pretty serving platter? I found at my local thrift store and it is vintage American. I love the greens…so spring like!
This sauce is the sauce of dreams! It truly is dreamy and wonderful. Ammoglio sauce (in Sicilian: Ammogghiu)of Sicilian origins, but I also know my Calabrian mother-in-law makes it. As with most things in Italy, this sauce varies in Sicily from region to region, family to family. It’s so simple to put together. I honestly don’t even measure as I go along, but I put together some measurements to help you along.
You can adjust the flavoring to your taste as you’re making it. Like a little more garlic flavor? Go ahead! Add more chopped garlic! Like it more tart from the lemon? NO problem…one more lemon is just fine. I used some lovely ugly tomatoes that my mom brought over (they were ugly, but sweet and delightful!).
Now this sauce should be made a bit before so all the flavors will sit and come together wonderfully. Of course, it was all a little last minute here, so it didn’t get to sit very long, but was still just perfect!!
slightly edited from March 2016
DID YOU MAKE THIS RECIPE?
Grilled Lamb Chops with Ammoglio Sauce
- 2.5 pounds of lamb chops
- 1/4 cup extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 clove of garlic finely chopped
- finely chopped fresh mint
- juice of one lemon
- 1/2 cup extra-virgin olive oil
- juice of one lemon
- 2 large tomatoes I used Ugly Tomatoes, chopped in small pieces
- 1 clove garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh mint
- 1/2 teaspoon kosher salt
- In a small bowl, whisk together the lamb marinade ingredients. Toss the marinade over the lamb chops and incorporate it well. Marinade the chops for a minimum of one hour in the refrigerator (or even overnight)
- In a medium bowl, whisk together the ammoglio ingredients. Set aside at room temperature for at least 45 minutes.
- Preheat an outdoor grill for medium-high heat.
- Remove lamb from the marinade.
- Grill to desired doneness. When you see the markings on both sides, you can see it sweating and it’s done at medium rare (on our grill, it took about 5 minutes per side).
- When the lamb chops are grilled, spoon the sauce over the lamb chops on a serving platter and let it sit for a few minutes before serving.