The trick is to smoke the meat and not make the meat smoke

GRILLED LAMB CHOPS WITH HERBS

  Date: October 09, 2010
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This Bobby Flay recipe uses both a French influenced marinade and sauce to help give the lamb some flavor. The marinade consisted of the fresh herbs from Herb’s de Provence and olive oil. The chops marinaded for about 6 hours. When they come out of the marinade they are seasoned with salt & pepper. While the grill is heating to high, a honey-mustard vinaigrette sauce is made. After the quick cook for the lamb, it is served on a bed of baby spinach and topped with the honey-mustard vinaigrette. To accompany this meal I made a Grilled Potato Packet. This was a flavorful way to make lamb that just about anyone will enjoy.
Related Photo Entries:
Recipe Source:
Alt image
The Kamado Grill Cookbook

Bobby Flay's Grill It:

Grilled Lamb Chops with Fresh Provencal Herbs & Mustard Vinaigrette - Page 119
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs