-
Grilled Lamb Chops With Charred Corn Blue Cheese Grits
Ingredients
- 1 c. fresh cilantro - (loosely packed)
- 1/2 c. canola oil
- 8 x garlic cloves
- 4 x shallots
- 2 x jalapeno peppers seeded
- 16 x loin lamb chops/ 2" thick see * Note
- 2 Tbsp. kosher salt
- 2 Tbsp. cracked pepper Charred Corn-Blue Cheese Grits (see recipe)
- 2 Tbsp. chipotle peppers in adobo sauce
- 1/2 c. extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 c. fresh cilantro leaves - (loosely packed)
- 1/2 c. extra virgin olive oil
- 1 Tbsp. fresh lime juice
- 1/2 tsp kosher salt
Directions
- * Note: Eight (1-inch-thick) center cut pork chops may be substituted for lamb chops. Grill 5 to 6 min on each side.
- Process first 5 ingredients in a blender or possibly food processor till smooth, stopping to scrape down sides.
- Place lamb chops in a large shallow dish or possibly heavy-duty zip-top plastic bags. Pour oil mix proportionately over chops. Cover or possibly seal, and refrigerate2 hrs, turning occasionally.
- Soak hickory chips in water 30 min.
- Remove chops from marinade, discarding marinade. Sprinkle chops proportionately with salt and pepper.
- Prepare a warm fire by piling charcoal and hickory chips in grill. Place food rack on grill. Arrange chops on rack, and grill, covered with grill lid, over high heat (400 to 500 degrees) 6 to 8 min on each side or possibly to desired degree of doneness.
- Serve over Charred Corn-Blue Cheese Grits, and drizzle with Chipotle Oil and Cilantro Oil.
- For Chipotle Oil: Process all ingredients in a blender or possibly food processor till smooth. (Makes 1/2 c.)
- For Cilantro Oil: Process all ingredients in a blender or possibly food processor till smooth. (Makes 1/2 c.)
- This recipe yields 8 servings.
Share Recipe
Similar Recipes
Leave a review or comment
