Ingredients
- 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
Directions
This herbed rack with pomegranate sauce is the perfect way to get the best of both worlds. That of meat and fruits.
Featured image:
Dinner – Lamb Chops
by Kaymann Woo @ flickr
Steps
1 Done | Soak the wood chips in water 1 hour before cooking. |
2 Done | 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. |
3 Done | In a charcoal grill, sprinkle drained wood chips over the medium heated coals. |
4 Done | Place potato kabobs and meat, bone side down, on the grill rack on the drip pan. |
5 Done | Cover and grill for 35 to 45 minutes, until potatoes are tender. |
6 Done | For a gas grill, preheat grill. |
7 Done | Reduce heat to medium. |
8 Done | Adjust for indirect cooking Grill as directed, Just add wood chips according to the manuals) |
9 Done | Cover the meat with tin foil and let rest for 15 minutes. |
10 Done | In a saucepan, heat some milk and butter until the butter fully melts. |
11 Done | Remove potatoes from skewers. |
12 Done | In a bigger bowl, mash potatoes. Add milk mixture and the remaining 2 tablespoons of herbs, salt, and pepper. Mash until all are combined. |
13 Done | Serve the lamb with the mashed potatoes and pomegranate sauce. |
14 Done | To prepare the Pomegranate sauce:In a saucepan cook, 1 tablespoon chopped onions, 1 tablespoon butter over medium heat until soft. |
15 Done | Add some pomegranate juice, chicken broth, and 1 teaspoon of honey. |
16 Done | Bring it to boil, then let it simmer, uncovered. |
17 Done | Add in another tablespoon of butter in small pieces until incorporated. Season to own liking with salt and pepper. |
