RACK OF LAMB
Sear: Medium, Cook: Indirect Medium
1cup fresh bread crumbs 1/4 cup snipped parsley 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2racks of lamb, 1 to
2tablespoons Dijon mustard
2tablespoons melted butter
1 clove garlic, crushed
In a small bowl combine the bread crumbs, parsley, salt, and pepper.
Allow the lamb to stand at room temperature 20 to 30 minutes before grilling. Sear lamb racks, fat side down, over direct medium heat for 5 minutes. Remove from grill. Spread 1 tablespoon of the mustard over each lamb rack. Sprinkle the bread crumb mixture evenly over the lamb racks. Combine melted butter and garlic and drizzle on top. Continue grilling over indirect medium until medium rare, 145˚F (63˚C), about 20 minutes. Remove from the grill and let rest for 5 minutes before cutting into chops. Serve warm.
Makes 4 servings.
PECAN-STUFFED PORK CHOPS
Sear: Direct High, Cook: Indirect Medium
For the stuffing:
1/2 cup coarsely chopped pecans 1/4 cup sliced green onions and tops 1/4 cup chopped green pepper
3 tablespoons butter
1/4 teaspoon dried rosemary leaves 1/8 teaspoon white pepper
2cups cubed stale whole wheat bread (1/2" cubes)
6pork loin chops
with pockets for stuffing,
To make the stuffing: In a small frying pan, sauté pecans, onions and green pepper in butter until onions are tender; stir in rosemary and pepper and sauté 1 minute longer. Combine pecan mixture and bread cubes in medium bowl; toss with enough chicken broth just to moisten.
Spoon stuffing into pockets of pork chops and secure edges with wooden picks. Allow chops to stand at room temperature for about 20 minutes before grilling. Sear chops over direct high heat for 6 minutes, turning once. Continue grilling over indirect medium heat until no longer pink in the center, 12 minutes turning once. Remove from the grill and let rest for 3 to 5 minutes.
Rack of Lamb
Remove wooden picks before serving.
Makes 6 servings.
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