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@stevievance1:

Stevie Vance
Stevie Vance
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Tuesday 04 November 2025 14:24:10 GMT
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Grilled Lamb Chops on a bed of Grilled Carrot & Garlic Mash. Backyard vibes meet fine dining. Getting it all done in my RealTree x @Hedley & Bennett apron. INGREDIENTS: - Lamb chops (8) - Olive oil - Salt & black pepper - Minced garlic  - Carrots (8) - Butter - Fresh parsley (chopped for garnish) - Harissa paste (2 tbsp) - Honey (2 tbsp) - Red wine vinegar (1 tbsp) INSTRUCTIONS: - Rub lamb chops with olive oil, salt, and black pepper. Let sit at room temp while you prep veggies. - Slice carrots lengthwise. Toss with olive oil, salt, pepper. - Place on the indirect side of your grill at medium heat. Cook until carrots are fork-tender. - In a small grill-safe pan, combine harissa, honey, and vinegar. - Warm until smooth and glossy. Set aside. - Place chops over indirect heat until they hit ~120°F internal. - Move to the hot side of the grill and sear 1–2 minutes per side until crusty and 130–135°F (medium-rare). - Brush with the smoky honey harissa glaze during the final sear. - Rough chop grilled carrots and mash in a bowl with minced garlic and butter. - Spread carrot-garlic mash as a base on the plate. - Layer lamb chops on top. - Drizzle extra glaze over the chops. - Finish with chopped parsley.
Grilled Lamb Chops on a bed of Grilled Carrot & Garlic Mash. Backyard vibes meet fine dining. Getting it all done in my RealTree x @Hedley & Bennett apron. INGREDIENTS: - Lamb chops (8) - Olive oil - Salt & black pepper - Minced garlic  - Carrots (8) - Butter - Fresh parsley (chopped for garnish) - Harissa paste (2 tbsp) - Honey (2 tbsp) - Red wine vinegar (1 tbsp) INSTRUCTIONS: - Rub lamb chops with olive oil, salt, and black pepper. Let sit at room temp while you prep veggies. - Slice carrots lengthwise. Toss with olive oil, salt, pepper. - Place on the indirect side of your grill at medium heat. Cook until carrots are fork-tender. - In a small grill-safe pan, combine harissa, honey, and vinegar. - Warm until smooth and glossy. Set aside. - Place chops over indirect heat until they hit ~120°F internal. - Move to the hot side of the grill and sear 1–2 minutes per side until crusty and 130–135°F (medium-rare). - Brush with the smoky honey harissa glaze during the final sear. - Rough chop grilled carrots and mash in a bowl with minced garlic and butter. - Spread carrot-garlic mash as a base on the plate. - Layer lamb chops on top. - Drizzle extra glaze over the chops. - Finish with chopped parsley.

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