Grilled
Lamb Chops with Chipotle and Cilantro Oils
1 cup fresh
cilantro, loosely packed
1/2 cup canola
oil
8 cloves garlic
4 shallots
2 jalapeņo peppers,
seeded
16 loin lamb chops
(2-inch-thick)
hickory
wood chips
2 tablespoons kosher salt
2 tablespoons cracked pepper
chipotle
oil (see below)
cilantro
oil (see below)
fresh
cilantro sprigs for garnish
1. Process first 5 ingredients in a blender or food processor until
smooth, stopping to scrape down sides.
2. Place lamb chops in a large shallow dish or heavy-duty zip-top
plastic bags. Pour oil mixture evenly over chops. Cover or
seal, and chill 2 hours, turning occasionally.
3. Soak wood chips in water 30 minutes.
4. Remove chops from marinade, discarding marinade. Sprinkle chops
evenly with salt and pepper.
5. Prepare a fire by piling charcoal and wood chips in grill. Place
food rack on grill. Arrange chops on rack, and grill, covered with grill lid,
over high heat (400° to 500°) 6 to 8 minutes on each side or until desired
degree of doneness. Drizzle with Chipotle and Cilantro Oils; garnish, if
desired.
Makes 8
servings
Source: Southern Living, April 2002
Ingredients
2 Tablespoons chipotle peppers in adobo sauce
1/2 cup olive
oil
1/2 teaspoon kosher
salt
Preparation
Process chipotle peppers, olive
oil, and salt in a blender or food processor until smooth.
Yield
Makes 1/2 cup
Cilantro Oil
Ingredients
1/2 cup fresh
cilantro leaves, loosely packed
1/2 cup olive
oil
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
Preparation
Process cilantro, olive oil,
lime juice, and salt in a blender or food processor until smooth.
Yield
Makes 1/2 cup
Source: Southern
Living, April 2002