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Southwestern Grilled Lamb Shoulder Chops with Spicy Grilled Avocados

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Categories: Entertaining, Fourth of July, On the Grill, Spicy
Type: Main Dishes

Lamb ribs are robust enough to stand up to the dynamic Southwestern flavors they are paired with here.

Serves: Serves 4

Ingredients:

  • 8 lamb shoulder chops, about 6oz (175g) each
  • 2 tablespoons olive oil
  • 2 tablespoons ground cumin
  • 1 tablespoon minced fresh garlic
  • Kosher salt and freshly cracked black pepper to taste

The avocados

  • 2 ripe avocados, halved and pitted
  • 2 tablespoons olive oil
  • 2 tablespoons chile powder
  • Kosher salt and freshly cracked black pepper to taste

The vinaigrette

  • 1/2 cup olive oil
  • Juice of 2 limes (about 1/4 cup)
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons minced chipotle peppers in adobo sauce
  • 1 tablespoon prepared brown mustard
  • 1 teaspoon minced fresh garlic
  • Kosher salt and freshly cracked black pepper to taste
Southwestern Grilled Lamb Shoulder Chops with Spicy Grilled Avocados photo

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Directions:

  1. Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you're ready to cook.
  2. Combine all the vinaigrette ingredients in a small bowl, mix well, and set aside.
  3. Rub the chops lightly with the olive oil, then rub them all over with the cumin, sprinkle them with the garlic, and season generously with salt and pepper. Place on the grill and cook until they are done to your liking (4-5 minutes per side for medium-rare). To check for doneness, poke the chops with your finger to test their firmness (see The "hand method"); if you're unsure, make a small cut in one chop to be sure that it is slightly less done than you like it. When the chops are done, transfer them to a platter, cover loosely with foil, and allow them to rest for about 10 minutes.
  4. While the chops are resting, rub the cut sides of the avocado halves with oil and sprinkle them generously with chile powder and salt and pepper. Place them cut side down on the grill and cook until they are golden brown and slightly charred (3-5 minutes). Arrange the cooked avocados cut side up around the chops on the platter. Stir the vinaigrette to blend and drizzle it generously over everything.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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