Page 5 - March 2021 Barbecue News Magazine

bbq lamb
Lamb Chops
Ingredients:
4-6 rib lamb chops
1⁄4 cup olive oil
4-5 sprigs of mint, chopped
2 tsp garlic, chopped
kosher salt. to taste
ground black pepper, to taste
1 lemon, sliced and grilled (optional for serving)
Gremolata
Ingredients:
1 tsp garlic, chopped
1⁄4 tsp lemon zest
2 tsp lemon juice
1/8 tsp kosher salt
1⁄2 cup flat leaf parsley, finely chopped
1⁄4 cup loosely packed mint leaves, finely chopped 1 tbsp olive oil
Marinate the lamb: Place the lamb chops, olive oil, mint, and garlic in a large, resealable plastic bag. Toss to coat the chops and marinate in the refrigerator for 2 hours.
Prepare the gremolata: In a small bowl, stir together the garlic, lemon zest, lemon juice, salt, parsley, mint, and olive oil to com- bine. Set aside until ready to use.
Fire up the grill: Set up a charcoal grill for high heat, direct cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals into the center of the grill to form your direct heat zone.
Prepare the lamb chops: Remove the chops from the marinade and discard the marinade. Pat the chops dry and season with salt and pepper. When the grill is ready place the chops directly on the grill grate and cook until they reach an internal temperature of 125 degrees for medium-rare, about 3 minutes per side, or until your preferred doneness. Remove the lamb chops from the grill and allow them to rest for 5 minutes. Transfer to a serving platter and garnish with the gremolata, lemon zest, and grilled lemons (if using) to serve.
Grilled Lamb Chops
with Mint Gremolata
Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
Award-Winning Sauces, Rubs, Marinades, and Seasonings Wisely Crafted With Only Healthy-Minded
Ingredients!
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BBQbuddha.com
MARCH 2021
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