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By Dave DeWitt
Grilled Spring Lamb Chops with Kentucky Rub
and Balsamic Reduction
Grilled Spring Asparagus with Spicy Lemon Mop
Chipotle Twice-Baked Potatoes on the Grill
May is National Barbecue Month, so it's time to fire up the grill and get ready for summer. Fortunately, unlike parts of California, Bernalillo County does not have any air pollution regulations pertaining to smoking or grilling, so we're free to create smoke in our own back yards. What follows is my favorite menu for grilling at this time of the year, and since I spice up nearly everything I grill, these recipes will have heat that you can vary to your own chile desires.
Some people don't like lamb, which is a real mystery to me since it's my favorite meat. So, pork chops can be substituted but you won't need two per person, but rather only one. Grilled pork is medium at 160 degrees F.
To complete the grilled meal, grill banana halves, brush them with butter, sprinkle them with cinnamon and when done, serve them with chocolate ice cream.
Grilled Spring Lamb Chops with Kentucky Rub and Balsamic Reduction
Before advances in livestock husbandry made young lamb available all year long, it was especially popular in the spring, when the ewes were born. Still, spring lamb is particularly tender and non-gamy. I'm using a rub popular in Kentucky, where they barbecue the lamb. Finally, the balsamic reduction finishes the grilling.
8 spring lamb chops, thickly cut
For the Kentucky Lamb Rub:
2 teaspoons commercial chile powder
1 teaspoon ground allspice
1 tablespoon garlic powder
2 tablespoons ground black pepper
1/4 cup brown sugar
2 tablespoons dried onion
For the Balsamic Reduction:
1 cup balsamic vinegar
2 cloves garlic, cut in half
2 teaspoons brown sugar
2 sprigs fresh rosemary
Start the grill or build a charcoal fire in the grill. Wash and dry the chops.
In a bowl, mix together all the ingredients for the rub. Spread the rub evenly over the lamb chops on both sides.
In a saucepan, combine all the ingredients for the balsamic reduction. Bring to a boil and reduce the heat to a simmer. Simmer for 10 minutes until the sauce thickens, stirring occasionally. Remove from the heat and remove the garlic and the rosemary.
Grill the chops over a medium fire (150 degrees F. internal temperature for medium-rare). When almost done, brush the chops on both sides with the balsamic reduction. Heat each side of the chops, remove to a platter, and serve.
Yield: 4 servings
Heat Scale: Medium
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