Celebrate Easter with our festive lamb chop recipe. This entree is served with orzo and is sure to please your holiday dinner guests. Plus, it’s made with fresh herbs from your AeroGarden!
8 (4-oz) lamb rib chops (or 4 (8-oz) loin chops)
1/3 cup olive oil
2 whole lemons, thinly sliced, ends removed
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh marjoram leaves
½ tsp salt
¼ tsp pepper
1 (16-oz) package orzo (rice-shaped pasta)
6 or more cherry tomatoes, chopped inhalf
1 cucumber, seeded and chopped
Combine all ingredients (except orzo, tomato and cucumber) in a large, zip-top plastic bag. Seal and chill 2 to 3 hours, turning bag occasionally. Preheat grill to medium-high. Remove lamb from marinade and discard marinade. Grill lamb chops 2 to 5 minutes per side, depending on desired doneness. (For loin chops, grill 5 to 8 minutes
Meanwhile, prepare the orzo according to the package instructions. Add the tomato and cucumber, stir,and season with salt. Serve chops over orzo mixture.
Enjoy your delicious Easter dinner!
This potato salad is not only loaded with fresh herbs, but is also vegetarian and vegan friendly. Making this a perfect side dish for any backyard bbq. Try this tasty recipe out with your AeroGarden herbs- dill, chives, and parsley.
- 2 pounds halved small waxy potatoes (have some fun with colorful varieties)
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon toasted caraway seeds and toss
Add as much herbs as you like! Yum.
- Cover 2 pounds halved small waxy potatoes with cold salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl.
- Add olive oil and apple cider vinegar.
- Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.
One way to cut down on prep time is with the Mezzaluna Herb Chopper & Cutting Board. The comfortable grip and rocking motion make quick work of herb preparation. Plus, the Mezzaluna has double blades!
Courtesy of Epicurious
Make a deliciously smoky side for a BBQ. Use any combination of flame-kissed veggies, then brush and toss with this easy parsley and basil vinaigrette.
Prune your AeroGarden basil and parsley for the vinaigrette.
How to harvest basil
How to harvest parsley
- 2 garlic cloves, crushed with a garlic press
- 1 tablespoon red wine vinegar
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 large red onion, peeled and root end trimmed slightly, leaving end intact
- 1 1/2-pound eggplant, halved crosswise, then cut lengthwise into 1″-thick strips
- 1 large bell pepper
- 2 1/2 pound mixed green and yellow zucchini (about 5)
- 2 plum tomatoes, halved lengthwise
- 2 tablespoons coarsely chopped fresh parsley
- 3 tablespoons coarsely chopped fresh basil
Special equipment: Four 12″ skewers, soaked in water for 30 minutes if wooden.
Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas).
Whisk together garlic, herbs, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing. (set aside some of the chopped parsley and basil).
Halve onion lengthwise and cut halves lengthwise into 1/2″-wide wedges. Thread 1/2″ apart onto skewers (to hold layers together). Brush onion and eggplant with some reserved vinaigrette.
Oil grill rack, then grill pepper with onion and eggplant, covered only if using a gas grill, turning occasionally with tongs, until onion and eggplant are very tender, 6-10 minutes; transfer to a large rimmed baking sheet. Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer. Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables.
Quarter zucchini lengthwise; brush them and tomatoes with reserved vinaigrette. Grill, covered only if using a gas grill, turning tomatoes less frequently than zucchini, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet. Continue to grill zucchini, turning, until just tender, 1-3 minutes longer.
Peel pepper and thinly slice flesh. Cut tomatoes into wedges and chop remaining vegetables. Add to bowl of vinaigrette along with remaining herbs and salt to taste, tossing to coat.
Cooks’ notes: If you aren’t able to grill outdoors, vegetables can be cooked on an oiled 2-burner grill pan over medium-high heat. Vegetables can be made 1 day ahead and chilled. Rewarm before serving.