Lamb chops with grilled vegetable skewers
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill direct/indirect grilling
Ingredients
• 1 rack of lamb, neatly trimmed
and cut into chops
• Salt
• Pepper
• some rosemary
and thyme sprigs
• 3 cloves of garlic
• Olive oil
• 1 red bell pepper
• 1 snake eggplant
• 1 vegetable onion
• 1 Jerusalem artichoke
(if you don’t like it so firm,
better cook it a little)
Want more lamb recipes?
Cutting boards are also available in our shop!
preparation
➊ Season the lamb chops with salt and pepper. Finely chop the rosemary, thyme, and garlic and mix with olive oil to form a paste. Rub this mixture over the meat, reserving some for the vegetables.
➋ Thread the lamb chops onto a churrasco skewer. Cut the vegetables into small pieces, marinate them with the remaining herb paste, and thread them onto the skewers.
➌ Grill chops and vegetable skewers over direct heat, then continue grilling meat and vegetable skewers in the cooler grill zone at the edge or indirectly until each is cooked to your liking.
For lamb chops, the core temperature is between 54 °C and 64 °C.
Recipe by Joost van Manen
Grill expert Joost van Manen is a professional through and through and also well-versed in the international Michelin-starred restaurant industry. For two years, he has been working in Germany as a culinary chef and grill master for the manufacturer "The Bastard/200Fahrenheit." www.thebastard.com/de
Recipe from FIRE&FOOD issue 02/2021
