The Secret to Tender, Flavorful Lamb Chops That Melt in Your Mouth
In my previous blogs, “Grilled Pizza with FlavrQ: A Wood-Fired Experience On Your Gas Grill” and “Gas Grill with the Searing Heat of Charcoal? Try This Sizzling Argentinean Surf and Turf,” I introduced you to FlavrQ. The FlavrQ Grid System was developed by grilling, smoking, and barbecue experts and is designed to “Boost Your Q” on your gas grill. The FlavrQ system allows you to add natural, wood charcoal grilled flavor to the food you cook on your gas grill and consists of the FlavrQ Grid and charcoal chips.
How does the system work? The FlavrQ Grid is placed under the grates of your gas grill. The charcoal chips are then placed on the grid.
You ignite your gas grill as usual; the charcoal chips are hot in just a few minutes, and you’re ready to go. The high heat of the charcoal chips increases the temperature you can cook at and imparts a natural wood flavor. The grid is easy to install, is stainless steel, and can be left in your grill. The charcoal chips are made from Canadian sugar maple. The ultra hot charcoal chips sear your food faster than when cooking with gas alone. The charcoal chips leave minimal ash and requiring minimal clean up.
If you haven’t tried or seen the searing power of the FlavrQ, then I think this dish will make you want to give it a try. A nice sear creates a crusty exterior while the inside of your steak, pork chop, or piece of fish remains moist on the inside.
Grilled Lamb Chops
The warm spices of Moroccan cooking inspired this dish. Since lamb is the one of the most cooked meats in Morocco (in the world, really), I decided to sear lamb chops over the FlavrQ system.
I already had the FlavrQ Grid in my gas grill, so I just had to add the charcoal chips and start the gas grill as usual. The FlavrQ Grid can be conveniently left in the grill even when you’re not using it.
While the grill and the charcoal chips heated up, I prepared the lamb chops and veggies. I started by painting the lamb chops with olive oil and then seasoning them with a Moroccan spice rub. Next, I cut a red onion, a red and yellow pepper, and one zucchini into one-inch pieces. I tossed the veggies with olive oil and seasoned with the same Moroccan spice rub. I skewered the veggies on flat metal skewers. The flat skewers keep the veggies from spinning while cooking.
I also prepared a chermoula sauce to pair with the lamb and veggies. In a food processor, I combined the Moroccan spice rub, olive oil, parsley, garlic cloves, and preserved lemon. Chermoula is the Moroccan version of an Argentinian chimichurri.
Once the charcoal chips were glowing hot, I placed the lamb chops on the grill grates. I seared the chops for 90 seconds and gave them a quarter turn and cooked for another 90 seconds. I flipped the lamb chops and repeated the process. I placed the lamb chops on a wire rack over a sheet pan to rest.
While the lamb chops rested, I grilled the veggies.
The lamb chops developed a crispy and flavorful exterior due to the Moroccan spice rub and the high heat of the FlavrQ system. The lamb chops were juicy inside. I enjoyed the contrast of crusty exterior and the tender inside. The grilled veggies developed a nice char and paired perfectly with the lamb chops. The Moroccan spice rub boosted the flavor of the fresh veggies and tied the whole meal together. The chermoula with the preserved lemon added a freshness to each bite.
If you are looking for the perfect sear on a meat, fish, veggies, or fruit the FlavrQ system doesn’t disappoint.
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