- 1 cup Wood chips
- 8 ribs Lamb
- 2 tablespoons Dijon Mustard
- 3 tablespoons Snipped fresh herbs(parsley, chives, basil, oregano, thyme)
- 1 tablespoon Olive oil
- 2 minced Garlic cloves
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground black pepper
- 1.5 pounds Yellow potatoes
- 1/2 cup Milk
- 2 tablespoons Butter
- 1 recipe Pomegranate Sauce
This herbed rack with pomegranate sauce is the perfect way to get the best of both worlds. That of meat and fruits.
Dinner – Lamb Chops
by Kaymann Woo @ flickr
Soak the wood chips in water 1 hour before cooking.
In a small bowl, mix the mustard, 1 tablespoon of the herbs, olive oil, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper. Brush the mixture on the meat. Then, thread potatoes on metal skewers.
In a charcoal grill, sprinkle drained wood chips over the medium heated coals.
Place potato kabobs and meat, bone side down, on the grill rack on the drip pan.
Cover and grill for 35 to 45 minutes, until potatoes are tender.
For a gas grill, preheat grill.
Reduce heat to medium.
Adjust for indirect cooking Grill as directed, Just add wood chips according to the manuals)
Cover the meat with tin foil and let rest for 15 minutes.
In a saucepan, heat some milk and butter until the butter fully melts.
Remove potatoes from skewers.
In a bigger bowl, mash potatoes. Add milk mixture and the remaining 2 tablespoons of herbs, salt, and pepper. Mash until all are combined.
Serve the lamb with the mashed potatoes and pomegranate sauce.
To prepare the Pomegranate sauce:
In a saucepan cook, 1 tablespoon chopped onions, 1 tablespoon butter over medium heat until soft.
Add some pomegranate juice, chicken broth, and 1 teaspoon of honey.
Bring it to boil, then let it simmer, uncovered.
Add in another tablespoon of butter in small pieces until incorporated. Season to own liking with salt and pepper.