Honey-Grilled Lamb Chops
16 rib lamb chops (2 racks)
Lamb Marinade
1/2 cup olive oil
1/2 cup soy sauce
2 Tbsp. honey
4 Tbsp. Dijon mustard
3 Tbsp. sesame oil
4 Tbsp. Jalapeno Puree
2 tsp. ground rosemary
Jalapeno Puree
1 lb. jalapenos
10 to 15 cloves garlic
1/2 cup olive oil
2 tsp. kosher salt
Jalapeno Puree. Preheat oven to 350 degrees. Remove the stems from the peppers (leave the seeds). Combine the oil, garlic and jalapenos in a plastic bag and shake. Pour the bag into a shallow baking pan. Arrange the jalapenos and garlic evenly in the pan. Roast for 30 minutes. Turn and roast for another 30 minutes. Allow to cool. Transfer to a food processor and puree, adding the salt.
Lamb Chops. Cut the racks of lamb into 16 individual chops. Combine all the marinade ingredients in a bowl and mix thoroughly. Combine the marinade and the meat in a zip lock bag and allow to marinate at room temperature for an hour. Grill over a charcoal.
Our comments: This recipe calls for 16 lamb chops to make sure you end up with leftovers. This is too good to have disappear in a single sitting.