What to serve with lamb loin chops
I'm having lamb loin chops marinated in yogurt and rosemary for dinner. I'm planning on grilling them. I've only served lamb a couple of times, and all as an appetizer, so I just paired it with a dipping sauce, not a whole menu.
I just can't decide what to serve with them. I have some leftover eggplant soup (inspired by the recent chow eggplant soup video) that I might put under or over it as a sauce (there is only like a half cup left).
I'm wondering if people could suggest something to round out the dinner.
A salad? A rice or bulgur dish? I guess I'm aiming for the Mediterranean but any suggestions are welcome.
Hi all! Here's what I ended up having:
Lamb chops marinated in rosemary, yogurt, salt and pepper. I accidentally overcooked 2 of the 3 b/c my dog distracted me. Oh well. Such is life.
Eggplant sauce. Leftover eggplant soup, pureed with garlic, jalapeno, onions salt and pepper and a bit of balsamic vin. This made the dish.
Basmati rice with golden raisins and coriander.
Salad of young greens, cucumber, tomato, lemon, olive oil, salt and pepper.
It was very good, and the plate was very pretty. I garnished with pine nuts and chopped parsley. Surprisingly, clean-up was super easy, because I grilled the chops and used my dish washer safe rice cooker.
Thanks for your help!
Having marinated the chops in yoghurt, that suggests eastern Mediterranean to me.
So, yes, rice or bulghur as the carb. I wouldnt want to overdo the flavours here so a simple pilaf using either of them - with parsley, some chickpeas - would give a nice Cypriot feel to it.
Keeping to that theme, a Cypriot village salad - lettuce, tomato, cucumber, coriander, red onion, a few black olives (traditionally, there'd be feta cheese in a village salad, but I reckon better without here).
I love couscous with lamb. If the flavors would work OK, one of my favorite things to do with couscous is to let it steam, fluff, and then mix in chopped parsley, currants or golden raisins, chopped scallions, and lemon zest. Top with toasted pinenuts.
Roasted rosemary potatoes could go well.
If you don't want the heaviness of a starch, Catalan Spinach recipe with pinenuts and raisins: http://www.epicurious.com/recipes/foo...
Leftover eggplant soup as sauce sounds like a good re-purposing!