Weber Summit Manual page 15

SPICY LAMB KABOBS
Direct/Medium
For the marinade:
½ cup olive oil
¼cup red wine vinegar
1 tablespoons lemon juice
2 tablespoons grated orange rind
1 spring onion, chopped
¼ teaspoon ground cinnamon
/ teaspoon ground cloves
1
8
Lamb fillet, trimmed and cut into 25mm cubes
To make the marinade: Combine the marinade ingre-
dients in a shallow dish.
Add the lamb. Refrigerate, covered, 4 to 6 hours.
Drain the lamb; reserve marinade. Pour reserved
marinade into a small saucepan. Bring to the boil for
1 minute.
Arrange the lamb on skewers. Cook the lamb over
Direct Medium heat, for about 5 minutes each side,
basting with the reserved marinade once during cook-
ing.
PECAN-STUFFED PORK CHOPS
Sear: High, Cook: Indirect/Medium
For the stuffing:
½ cup coarsely chopped pecans
¼ cup sliced spring onions
¼ cup chopped green capsicum
3 tablespoons butter
¼ teaspoon dried rosemary leaves
/ teaspoon white pepper
1
8
2 cups cubed stale whole wheat bread (13mm
cubes)
/ -½ cup chicken broth
1
3
Loin pork chops (specially cut, 1 per person)
Vegetable oil
To make the stuffing: In a small frying pan, sauté
pecans, onions and green capsicum 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.
Pork chops: In advance ask your butcher to cut pork
chops about 30mm thick. Have the butcher remove
the bone, trim the chops of excess fat and cut pock-
ets in each of them suitable for stuffing.
Spoon the stuffing into the pockets and secure edges
with poultry pins. Brush the chops with oil on both
sides and sear them over Direct High heat for 4 min-
utes each side. Continue cooking over Indirect
Medium heat until well cooked (about 8 to 10 min-
utes). Remove the poultry pins before serving.
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