Weber SUMMIT E-470 Owner's Manual page 117

RACK OF LAMB
Sear: Medium, Cook: Indirect Medium
1 cup fresh bread crumbs
1/4 cup snipped parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 racks of lamb, 1 to 1-1/2 pounds each
2 tablespoons Dijon mustard
2 tablespoons melted butter
1 clove garlic, crushed
In a small bowl combine the bread crumbs,
parsley, salt, and pepper.
Allow the lamb to stand at room temperature
20 to 30 minutes before grilling. Sear lamb
racks, fat side down, over
direct medium
for 5 minutes. Remove from grill. Spread 1
tablespoon of the mustard over each lamb
rack. Sprinkle the bread crumb mixture evenly
over the lamb racks. Combine melted butter
and garlic and drizzle on top. Continue grilling
over until medium rare,
indirect medium
145˚F (63˚C), about 20 minutes. Remove
from the grill and let rest for 5 minutes before
cutting into chops. Serve warm.
Makes 4 servings.
PECAN-STUFFED PORK CHOPS
Sear: Direct High, Cook: Indirect Medium
For the stuffing:
1/2 cup coarsely chopped pecans
1/4 cup sliced green onions and tops
1/4 cup chopped green pepper
3 tablespoons butter
1/4 teaspoon dried rosemary leaves
1/8 teaspoon white pepper
2 cups cubed stale whole wheat
bread (1/2" cubes)
1/3-1/2 cup chicken broth
6 pork loin chops
with pockets for stuffing,
1-1/2" thick
heat
In a small frying pan,
To make the stuffing:
sauté pecans, onions and green pepper in
butter until onions are tender; stir in rosemary
and pepper and sauté 1 minute longer.
Combine pecan mixture and bread cubes in
medium bowl; toss with enough chicken broth
just to moisten.
Spoon stuffing into pockets of pork chops
and secure edges with wooden picks. Allow
chops to stand at room temperature for about
20 minutes before grilling. Sear chops over
heat for 6 minutes, turning once.
direct high
Continue grilling over
indirect medium
until no longer pink in the center, 12 minutes
turning once. Remove from the grill and let
rest for 3 to 5 minutes.
Rack of Lamb
Remove wooden picks before serving.
Makes 6 servings.
heat
7