Arizona Poblano-Crusted Grilled Lamb Chops

Ingredients

• 4 lamb chops
• 2 large poblano peppers
• 4 cloves garlic, minced
• 2 tbsp unsalted butter, melted
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tbsp fresh lime juice
• Salt and black pepper to taste
• 1 tbsp chopped fresh cilantro

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the soaked napkins.
3. Light the paper napkins and allow the grill to heat up for about 20 minutes.

Step 2: Roast the poblano peppers

1. Place the poblano peppers directly on the flat cooktop near the center for maximum heat.
2. Turn the peppers occasionally until their skin is blistered and charred on all sides.
3. Remove the peppers and peel off the charred skin.
4. Blend or mash the peeled poblanos into a paste.

Step 3: Prepare the marinade

1. In a bowl, mix the poblano paste, minced garlic, melted butter, smoked paprika, cumin, lime juice, salt, and pepper.
2. Rub this mixture generously over the lamb chops, covering all sides.
3. Let the lamb chops sit for at least 10 minutes for maximum flavor.

Step 4: Sear the lamb chops

1. Place the lamb chops on the center grill grate over 1,000°F heat.
2. Sear for about 1-2 minutes per side, creating a perfect crust.
3. Move the lamb chops to the flat cooktop to finish grilling.

Step 5: Finish on the flat cooktop

1. Position the lamb chops towards the outer edge of the cooktop.
2. Grill until the internal temperature reaches 15°F below your desired doneness.
3. Remove from the grill and let rest for 5-10 minutes before serving.

Tips

• Use a meat thermometer to ensure perfect doneness.
• Let the lamb rest after grilling to allow juices to redistribute.
• Control heat by moving the lamb between different cooktop zones.

Variations

• Spicy Chipotle: Add 1 tsp chipotle powder and 1 tbsp adobo sauce for a smoky heat.
• Herb-Crusted: Mix the poblano paste with fresh rosemary, thyme, and oregano.
• Citrus Infusion: Add orange zest and juice for a zesty flavor boost.
• Smoky BBQ: Incorporate 1 tbsp BBQ sauce into the marinade.
• Greek Style: Combine the marinade with feta crumbles and oregano for Mediterranean flair.

Conclusion

These Arizona Poblano-Crusted Grilled Lamb Chops are rich in flavor, juicy, and perfectly seared thanks to the power of the Arteflame grill. The smoky poblano crust enhances the meat’s natural flavors, creating a dish that’s both elegant and rustic.

Best Pairings

• Grilled asparagus drizzled with lemon butter
• Fire-roasted sweet potatoes
• Charred corn with cotija cheese
• A bold Malbec or smoky Syrah wine