Place: indoor/outdoor
Prep Time: 10 minutes + marinade
Cook Time: 30 minutes + soak
Yield: 4
Main Ingredient: Lamb
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What you'll need:
- 2 garlic cloves
- 3 lemons
- fresh cilantro
- 25 green olives with pimiento
- chipotles in adobo sauce
- 8 lamb chops
- creole seasoning
- fresh ground pepper
- 2 - 15' Fire and Flavor Cedar Planks
Recipe:
Tapenade
1 teaspoon fresh ground black pepper
2 teaspoons minced garlic
2 teaspoons minced chipotle in adobo sauce
1/3 cup coarsely chopped and packed cilantro
1 tablespoon lemon zest
1/2 cup olive oil
25 large Spanish green olives with pimiento
Marinade
2 1/2 tablespoons cilantro, finely chopped
1 tablespoon garlic, finely chopped
2 teaspoons Creole seasoning
2 teaspoons fresh ground pepper
3 tablespoons olive oil
1 tablespoon lemon juice
Lambchops
8 lambchops, 2 inches thick
2 - 15 inch Fire & Flavor Cedar grilling planks
lemon slices or wedges for garnish
FIRST In a shallow bowl, combine all prepared ingredients for marinade. Pour over lamb and rub well into the meat. Cover and set aside, allowing to marinate for at least one hour but no more than four.
NEXT Heat grill to medium-low heat, about 350 degrees. Place chops onto hot grill and sear each side for two minutes. Remove from grill, tent and set aside. Place soaked planks on grill and close lid. Heat planks for 3 minutes with lid closed, flip planks, and place lamb chops directly on heated side of one plank and the olives on the other plank. Close lid and grill olives for five minutes or until heated through. Remove olives and their plank from grill and use in tapenade. Continue cooking the lamb for another seven minutes for medium or until meat thermometer reaches 140 degrees. Remove chops and plank from grill, cover chops on the plank with aluminum foil and let rest at least 5 minutes before serving.
LAST To prepare tapenade, combine ingredients and planked olives through chipotle in a food processor and pulse until finely chopped (work in batches if using a small food processor). Place olive mixture in a small bowl and mix in the olive oil. Season to taste. Serve each lambchop with one tablespoon of tapenade.
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