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

MINT & CUMIN SPICED LAMB CHOPS

  Date: November 01, 2014
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As soon as I saw the cover of this magazine I knew two things: First I was going to buy the magazine and second I was going to make the lamb shown on the cover. These Moroccan influenced lamb chops are treated with a spice rub and refrigerated for 12 hours. After that they are direct grilled for 3 minutes a side on Medium-High.
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Bon Appetit Magazine-07/2014

Mint & Cumin Spiced Lamb Chops - Page 60

Here is an online version of the recipe:
MINT & CUMIN SPICE LAMB CHOPS
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • BGE Cast Iron Grill Grid
  • Wicked Good Weekend Warrior Lump Charcoal