Lamb Chops (Saddle & Rib)
From "BBQ25: The World's Most flavorful Recipes -- Now Made Foolproof" by Adam Perry Lang (copyright 2010) with permission of William Morrow/An Imprint of HarperCollins Publishers Serves 6
Eighteen 2.5 to 3.5-oz. lamb rib or saddle chops
Ingredients for Herb Oil
½ cup olive oil
2 tbsp freshly ground black pepper
1 tbsp garlic salt
1 tbsp onion powder
2 bunched fresh oregano
Ingredients for Board Dressing
½ cup olive oil
½ cup chopped fresh mint
½ cup chopped fresh flat-leaf parsley
Grated zest of 1 lemon
Juice of ½ lemon
1 ½ tsp grated or finely chopped garlic
Baste (see recipe below)
Combine all the herb oil ingredients in a large bowl or sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor.
Put the chops in the herb oil and let them absorb the flavors for at least 2 hours, and up to 24 hours. If standing for longer than 2 hours, refrigerate the chops.
Direct Grilling Preheat the BBQ to medium-high, and set a griddle on the grill. Combine all the baste ingredients in a foil pan or small heatproof pan and set on the side of the grill.
Drain the chops and dry with paper towels. Squeeze a splash of lemon juice over the chops and season "like rain" with salt.
Put the chops on the well-oiled preheated grill and cook until medium-rare. Press on the chops as needed throughout the cooking process with a bacon press or foil-wrapped brick to maintain grill contact, and baste regularly, using a regular brush or herb brush.
Flip, jockey, and stack the chops as needed to manage the inevitable flare-ups, and use the griddle to rest the chops if necessary. When the chops are nicely caramelized and charred on both sides, approximately 6 to 9 minutes total, they are done. Meanwhile, combine all the ingredients for the board dressing in a bowl, mixing well.
When the chops are done, pour the dressing onto a cutting board and turn each chop individually in the dressing to coat.
Combine in a foil pan or heatproof pan and warm on the side of the grill:
¼ cup olive oil, 4 tbsp unsalted butter, 10 crushed garlic cloves, and finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage (1/4 cup total) if not using a herb brush.
"BBQ 25: The World's Most Flavorful Recipes -- Now Made Foolproof," p.42 -43
Grilled Fish Filet
Six 8 to 10 oz. skin-On, preferably scale-on, fish filets, no greater then ¾ inches thick, such as Sea Bass, Flounder, or Salmon
Bowl, tongs, 10-inch chef's knife, paring knife, grater, paper towels. Maple or cedar planks, cutting board
Ingredients for Softened Herb Butter
4 Tbsp. unsalted butter, softened
2 Tbsp chopped fresh dill
1 Tbsp grated shallot or sweet white onion
11/2 tsp grated or finely chopped garlic
Grated zest and juice of ½ lemon
1 Tbsp sea salt or kosher salt
1 Tbsp paprika
Ingredients for the Garnish
6 lemon wedges
¼ cup fresh dill leaves
Sea salt or kosher salt
Freshly ground pepper
Combine all the ingredients for the herb butter in a bowl, mixing well.
On a medium-high grill toast a grilling plank (a 1/2 –inch-thick untreated cedar or maple board that is large enough to hold the fish with a minimum of a ¼-inch border around the edges) on the grill until lightly charred and brown.
Lightly coat the board with canola oil and put the fish skin side down on the board. Trim the filets if necessary to fit on the plank.
Season the filets with the salt and allow to sit for 5 minutes.
Spread the herb butter onto the fish.
Preheat the BBQ to medium. Place the board with the fish on the grill directly over heat source, cover, and cook for 7 minutes.
Sprinkle the filets with the paprika and cook until the fish flakes gently when tested the tip of a paring knife and is just opaque throughout, cover and cook 5 to 9 minutes longer, depending on thickness.
Squeeze a lemon wedge over each filet, garnish with the dill, and sprinkle with salt and pepper to taste. Serve immediately, directly from the board or on a plate.
From "BBQ25: The World's Most flavorful Recipes -- Now Made Foolproof" by Adam Perry Lang (copyright 2010) with permission of William Morrow/An Imprint of HarperCollins Publishers