“Lamb loin chops—which look like tiny T-bone steaks—are highly underrated,” says Chef Hayley Vanvleet. “As lamb goes, the loin chop is very affordable, about $10 a pound. They are also delicious, easy to cook, and a real hit with most men because you really must get in there with your hands to eat them. They are perfect for a Father’s Day cookout.”
The Expert
Chef Hayley Vanvleet
The creative force behind the new-ish Gris-Gris to Go Go, an upscale grab-and-go market on Magazine Street that is stocked with all manner of deliciousness to make your life easier and a little more thrilling. Vanvleet, a classically trained chef and butcher, previously helmed the kitchen at Belle Époque— a tragic pandemic loss— and Curio, both in the French Quarter.
How to Cook Lamb Loin Chops
“Plan on two chops per person. Rub them with olive oil then hit them with Creole seasoning and let them marinate for at least one but no more than two hours then toss them on the grill. Baste them with Worcestershire sauce. Flip them after five minutes, baste again, and cook for another five minutes for medium rare.”
Libations?
“Lamb is both delicate and gamey,” says Chris Lemelle, an independent sommelier, and libations consultant. “A nice Cotes du Rhone would be perfect with this. It is full bodied enough to stand up to smoky flavors imparted by the grill and the fattiness of the grits and cheese without taking over the delicate flavor of the lamb.”
Sources: Gris-Gris to Go Go, 1804 Magazine St., 504-354-1520, toasttab.com for orders.
Chris Lemelle, independent sommelier and libations consultant, 504-442-4232, chrislemelle86@gmail.com.
Side dishes?
“Plan on one medium zucchini per person. Don’t bother peeling them. Cut them diagonally into chunks three-quarters of an inch thick. Toss them with a little olive oil, salt and pepper. Cover the bottom of a non-stick pan with about 3/4 cup shredded Parmesan and spread the zucchini out on top so the zucchini pieces aren’t touching. Put the pan in a 400-degree oven until the Parmesan melts into a golden tuille, about 10 minutes. Then get under them with a spatula and flip them over onto a plate.”
“Make an easy-peasy-lemon-squeezy sauce: 3/4 cup of heavy cream, 1/4 cup white wine Dijon mustard, 1 1/2 tablespoons dark brown sugar, and 1 teaspoon Kosher salt. Bring this to a boil on medium heat and let it gently bubble until the sugar has melted and the sauce thickens a bit, about 4 minutes.”
“Pimento Cheese Grits! Bring 1 3/4 cups whole milk, 1/4 cup water, and 2 tablespoons unsalted butter in a saucepot over medium-high heat. Whisk in 1 cup stone ground grits. Keep whisking until the grits thicken, about 5 minutes, then drop the heat to low and cook until the grits are smooth, about 15 minutes, stirring occasionally. Remove the pot from the heat then stir in some salt and pepper and 1/2 cup of pimento cheese. Of course, I like the pimento cheese we have at Gris-Gris to Go Go. We just cut a deal with Goldbelly to sell it nationwide!”