![]() **Note: The key to getting the perfect grilled lamb chops is to cut them into double chops because they’re thicker to grill them perfect medium rare with a great crust. 1/4 cup olive oil Juice of 1 lemon (about 1/4 cup lemon juice) 2 tsp dried oregano preferably Greek, or 1/2 cup chopped fresh 4 cloves garlic minced 1 tsp. Let me know how you like it! Sound off in the comments below! Always keep a fire extinguisher close, and also try to get into the habit of using heatproof gloves! To burp the grill, open it slowly 1-2 inches for about 15 seconds, if possible as you see I do in the video, I opened it with the tongs. Heat a grill pan over high heat until almost smoking, add the chops. Mix the parsley, lemon zest and a dash of salt. Remove from refrigerator and allow the chops to come to room temperature it will take about 20 minutes. Dry your lamb chops with a paper towel and season with salt. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. A flashback is caused when a fire has been starved of oxygen and you open to grill too quickly a rush of oxygen will create a huge flash of fire. Pour in olive oil and pulse into a paste. Always make sure to burp your grill to prevent any flashbacks. ![]() I closed the bottom vent, that way I didn’t burn the lamb chops too much but you do get a nice crust caramelized, and on the inside, it is incredibly juicy.Ī note about safety. I made sure that the fire was at medium heat, not having high flames and keeping them under control. Taking a cue from richly spiced Satay, neatly trimmed double lamb chops are marinated in a mix of honey, cumin, salt and pepper, then basted with a flavorful. ![]() The lamb chops came out fantastic, very tender and very juicy, with a killer caramelized crust and a bit of charring. ![]()
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