Lamb loin chops with stuffed portabellas and gold potatoes

[Cliff Bartlett]

Picked up some lamb loin chops at Costco the other day. Grilled them along with stuffed portabellas and gold potatoes. Here's the cook.

Earlier in the morning I did my weekly bread. This Ken Forkish recipe has been kicking my butt all summer. Multiple times I've thrown it away before it reaches the oven. Finally got an "adequate" loaf baked. A long, long way from perfect but edible and tasted delicious. Super crunchy crust. It's Overnight Country Blonde and is another levain only bread.



Made the rub for the chops with fresh garlic finely chopped and crushed with some kosher salt. Mixed that with some chopped thyme leaves and chopped fresh rosemary.



Got to work on the stuffing for the mushrooms. Ingredients include baby spinach, chopped yellow onion, chopped garlic, diced fresh tomato, chopped Kalamata olives, s&p.



Sweated the spinach until it reduced down to about a cup.





Gradually added the other ingredients beginning with the onion and cooked until the liquids had evaporated.



Removed the stems and gills from the mushrooms and cooked them for about 5 minutes over direct heat.



Got the chops ready with some olive oil.



Rubbed down with the rosemary mixture.



Potatoes on.

 

[Cliff Bartlett]

Chops and mushrooms on over direct heat.



Flipped chops.



My bread sliced.



Plate.



Bite.



Everything turned out great. Well, except for the bread but the flavor and crunch were wonderful. We love these loin chops and have them frequently. Have a great weekend everyone. Thanks for looking!

 

[Dustin Dorsey]

Wow, Cliff! Another fantastic cook!

 

[Jim Lampe]

Cliff, teRRifically, tRuly gRilling gReatness!
Looks Like you pRepaRed eveRything peRfectly!

 

[Rich G]

I'm on my way!!! I almost never make lamb as my wife isn't a fan. My mom used to make lamb chops or lamb blocks (no idea where those came from) when I was a kid, somewhat similar recipe to what you did.

Bread looks great, too!

R

 

[JeffG]

R.....You ready for another excellent Cliff Bartlett cook is what i thought, and I'm right.
Your knocking it out of the park lately Cliff.

 

[Bob Ivey]

Cliff, the whole meal and the pics also look great. Haven't had lamb recently but will need to do that. Of course, I need to talk my wife into it. I do have her liking pork now so I guess lamb will be next on the agenda. That plate of food is off the hook.

 

[Rich Dahl]

Great cook Cliff, you do have amazing culinary talents. I'm having some problems with the bread making too.
For some reason I can't get a decent rise after the bulk fermentation on almost all of the Forkish recipes. The loaf is almost flat, frustrating!

 

[Pat G]

Knocked it out of the park again Cliff. 5 Star stuff right there.

 

[Enrico Brandizzi]

Cliff, that dinner plate looks outstanding !

 

[Barb D]

OMG Cliff that is one fantastic dinner. Everything is spot on and by the way where is my plate!!

 

[Cliff Bartlett]

Thank you everyone for the extremely nice comments. It is much appreciated.

Cliff, teRRifically, tRuly gRilling gReatness!
Looks Like you pRepaRed eveRything peRfectly!

For some reason I can't get a decent rise after the bulk fermentation on almost all of the Forkish recipes. The loaf is almost flat, frustrating!

Hang in there Rich. Based on how you've described your weather you might want to take a peek at Seasonal Variations, pg. 134 of Forkish's book. Even though it's not the dead of winter, you might need to give your levain or your final dough a little jump start.

Also, Thank you Chris for fixing this.

Lamb loin chops with stuffed portabellas and gold potatoes

 

[TonyUK]

Grilled lamb chops = Winner! And those look fab Cliff, perfect colour.