Serving: 4
Prep Time: 10 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 25 min.
1½ cup tablespoons curry powder
3 shallots
¼ cup extra-virgin olive oil
4 lamb shoulder chops, ¾ inch thick
2 cups Spicy Peach Sauce (recipe follows)
1 Afire gourmet black cherry plank
First. In a food processor or blender, puree ginger, curry powder, shallots, and olive oil until smooth. Brush evenly over lamb chops.
Second. Place lamb on plank. Close lid and grill 15 minutes on one side. Turn lamb, brush with half of Spicy Peach Sauce, close lid, and grill 5 minutes.
Third. Turn lamb, brush with remaining Spicy Peach Sauce, close lid, and grill another 5 minutes, or until thermometer registers 140 degrees F for medium rare.
Last. Remove from plank and allow to rest for 5 minutes before serving.
Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.
Spicy Peach Sauce
Serving: 2 cups
Prep Time: 5 minutes
⅔ cup peach preserves
½ cup fresh lime juice
¼ cup ketchup
⅓ cup chipped fresh mint
¼ cup soy sauce
⅛ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon pepper
Melt preserves in a small saucepan over medium-low heat until syrupy. Stir in remaining ingredients. Remove from heat.
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