Grilled Lamb Chops With Smoky Romesco Sauce
- Contains Nuts
Prepared with
Ingredients
- 2 red peppers, deseeded, quartered
- Salt, as desired
- Ground pepper, as desired
- 6 tbsp olive oil, divided
- 1oz blanched almonds
- 1 large garlic clove, peeled
- 1 tbsp sherry vinegar
- 1 tsp smoked sweet paprika
- 1 tbsp freshly chopped flat leaf parsley
- 8 x 3oz lamb chops
Instructions
Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 2
While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smokebox lid.
Step 3
Turn dial to GRILL. Press WOODFIRE FLAVOUR and set the temperature to HI and set time to 16 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 10 minutes).
Step 4
While the unit is preheating, prepare the peppers and chops. Brush peppers all over with 1 tablespoon olive oil and season as desired. Brush lamb chops with 1 tablespoon oil and season as desired.
Step 5
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place the prepared peppers, onto the grill plate. Close lid to begin cooking.
Step 6
After 10 minutes, open lid and using silicone tipped tongs remove pepper from unit and reserve. Allow peppers to cool slightly.
Step 7
Add lamb chops to grill. After 3 minutes turn over.
Step 8
Meanwhile, make romesco dressing. Place all ingredients except lamb into a food processor including the smoked peppers and process until smooth.
Step 9
Serve lamb chops hot with sauce and green vegetables.