Mains, Meat, Outdoor Cooking

Grilled Lamb Chops With Smoky Romesco Sauce

Step 1 of 9

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.

Ingredients

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

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.

Ingredients

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

Step 3 of 9

Turn dial to GRILL. Press WOODFIRE FLAVOUR and set the temperature to HI and set time to 16 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 10 minutes).

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

Step 6 of 9

After 10 minutes, open lid and using silicone tipped tongs remove pepper from unit and reserve. Allow peppers to cool slightly.

Ingredients

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

Step 7 of 9

Add lamb chops to grill. After 3 minutes turn over.

Ingredients

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

Step 8 of 9

Meanwhile, make romesco dressing. Place all ingredients except lamb into a food processor including the smoked peppers and process until smooth.

Ingredients

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

Step 9 of 9

Serve lamb chops hot with sauce and green vegetables.

Ingredients

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

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker