Grilled Lamb Chops with Chipotle and Cilantro Oils

                  cup                      fresh cilantro, loosely packed
            1/2    cup                      canola oil
                  cloves                 garlic
                                             shallots
                                             jalapeņo peppers, seeded
             16                               loin lamb chops (2-inch-thick)
                                                hickory wood chips
                  tablespoons        kosher salt
                  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


Chipotle Oil

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
                  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