This dish contains the following allergens: Tree Nuts
Cooking mode
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2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
50g
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 85g
lamb chops
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
1oz
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 3oz
lamb chops
Utensils
Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 2
While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smokebox lid.
Step 3
Turn dial to GRILL. Press WOODFIRE FLAVOUR and set the temperature to HI and set time to 16minutes. Select START/STOP to begin preheating (IGN andpreheating will take approx. 10 minutes).
Step 4
While the unit is preheating, prepare the peppers and chops. Brush peppers all over with 1 tablespoon olive oil and season as desired. Brush lamb chops with 1 tablespoon oil and season as desired.
Step 5
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place the prepared peppers, onto the grill plate. Close lid to begin cooking.
Step 6
After 10 minutes, open lid and using silicone tipped tongsremovepepperfrom unit and reserve. Allow peppers to cool slightly.
Step 7
Add lamb chops to grill. After 3 minutes turn over.
Step 8
Meanwhile, makeromesco dressing. Place all ingredients except lamb into a food processor including the smoked peppers and process until smooth.
Step 9
Serve lamb chops hot with sauce and green vegetables.
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
50g
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 85g
lamb chops
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
1oz
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 3oz
lamb chops
Step 2 of 9
While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smokebox lid.
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
50g
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 85g
lamb chops
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
1oz
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 3oz
lamb chops
Step 3 of 9
Turn dial to GRILL. Press WOODFIRE FLAVOUR and set the temperature to HI and set time to 16minutes. Select START/STOP to begin preheating (IGN andpreheating will take approx. 10 minutes).
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
50g
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 85g
lamb chops
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
1oz
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 3oz
lamb chops
Step 4 of 9
While the unit is preheating, prepare the peppers and chops. Brush peppers all over with 1 tablespoon olive oil and season as desired. Brush lamb chops with 1 tablespoon oil and season as desired.
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
50g
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 85g
lamb chops
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
1oz
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 3oz
lamb chops
Step 5 of 9
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place the prepared peppers, onto the grill plate. Close lid to begin cooking.
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
50g
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 85g
lamb chops
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
1oz
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 3oz
lamb chops
Step 6 of 9
After 10 minutes, open lid and using silicone tipped tongsremovepepperfrom unit and reserve. Allow peppers to cool slightly.
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
50g
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 85g
lamb chops
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
1oz
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 3oz
lamb chops
Step 7 of 9
Add lamb chops to grill. After 3 minutes turn over.
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
50g
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 85g
lamb chops
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
1oz
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 3oz
lamb chops
Step 8 of 9
Meanwhile, makeromesco dressing. Place all ingredients except lamb into a food processor including the smoked peppers and process until smooth.
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
50g
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 85g
lamb chops
2
red peppers, deseeded, quartered
Salt, as desired
Ground pepper, as desired
6 tbsp
olive oil, divided
1oz
blanched almonds
1
large garlic clove, peeled
1 tbsp
sherry vinegar
1 tsp
smoked sweet paprika
1 tbsp
freshly chopped flat leaf parsley
8 x 3oz
lamb chops
Step 9 of 9
Serve lamb chops hot with sauce and green vegetables.
