White Oak Pastures Lamb Chop by Michelin Star Chef Critchley

White Oak Lamb chops on Cinder grill cooked to precision

Rich, tender lamb deserves the best recipes that can be found. This recipe, full of Mediterranean flavors, is a delicious winner. Once your lamb has been cooked to perfect doneness on your Cinder Grill, serve it with this salad full of olives, herbs, and tangy Feta, pour a glass of dry red wine, and prepare for your journey. One bite will transport you to breezy seashores beneath blue sunny skies. Enjoy not just a dinner but a vacation with the Cinder Grill.

Serves 2-4

These tender lamb chops with marinated roasted peppers, olives, feta cheese and herbs are a big hit and quick to make

INGREDIENTS:

2 Pkgs White Oak Pastures lamb chops
2 tsp Sea Salt, Fine
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper, ground

For the Mediterranean Salad

¼ cup olives, pitted
1 each Roasted red pepper, peeled and cut into strips
¼ cup Feta Cheese, Crumbled
½ cup Baby Arugula
2 sprigs Parsley, chopped
5 each mint leaves, chiffonade
1 each lemon, zested and juiced
¼ cup Olive oil

METHOD:

Combine spices and salt and season the lamb chops.
Set the chops on the Cinder and close the lid.
Set the Cinder to 130°F (approximately 30 minutes).
While the lamb is cooking, combine the ingredients for the salad and set aside (this is OK to do in advance as the flavors can combine better).
Once the lamb is cooked, remove from the Cinder grill to a tray. Wipe the grill clean and increase heat to sear.
Sear the lamb with the lid closed for 1 minute. Remove lamb and rest on a cutting board for 8 minutes.
Serve with salad and extra virgin olive oil.