Recipe: Grilled Lamb Chops with Spicy Pineapple Relish (Guest Post from Fearless Grill)

Recipe Source (Marinade): Original

Recipe Source (Relish): Based on Pineapple-Jalapeno Salsa recipe from http://www.mealtime.org/recipe_details.aspx?id=1334

Since Jess was pretty tired toward the end of her pregnancy, I volunteered to cook for a while. Of course, this meant that there would be lots of barbequed and grilled food. I went to the butcher shop to pick up something to make, and came home with some nice lamb chops. I wasn't really sure what I was going to do with them, but Jess has been on a pineapple kick recently, so I decided to try something pineapple-y. We sometimes eat at a local restaurant chain calledNot Your Average Joe's , and we often get a quesadilla there that comes with a spicy pineapple relish. I thought that would go pretty well on lamb, and decided to try and recreate it. To go with the relish, I decided to marinate the chops in pineapple juice, with a few spices added.

I knew the relish I wanted to make contained pineapple and some kind of pepper, but I wasn't really sure what else to put in it, so I turned to the Internet to find some ideas. I eventually came across a Plneapple-Jalapeno salsa recipe at mealtime.org that looked close to what I wanted, so I used that as a base. I made a few modifications to the recipe though. First, I used fresh pineapple, rather than canned. I started with a whole fresh jalapeno, rather than the pickled one the recipe called for, but the pepper I bought had little flavor, so I added a serrano pepper that I found in the fridge. This still didn't give it very much heat, so I ended up mixing in some powdered cayenne pepper too. It's kind of ironic that I left out all the canned products, since mealtime.org is run by the Canned Food Alliance, but hey, their recipe sounded good, right? In fairness, I didn't actually do this on purpose – I just happened to have the fresh ingredients on hand, and wanted to use them up.

We both liked the way this came out. The pineapple flavor from the marinade definitely came through in the meat, even without the relish, making for a nice change from the usual ways we prepare lamb. The relish added a nice splash of flavor and heat, looked great on the plate, and did match really nicely with the marinated meat. If you want something a little different with lamb, this one is worth a try.

Grilled Lamb Chops with Spicy Pineapple Relish (Serves 2-3. Approx. Cost Per Serving Not Available)

Equipment Required

• Big Green Egg or other grill
• Zip top bag (for marinating)

4 lamb shoulder chops (would work with other cuts too)

Kosher salt

Black pepper

Dried oregano

For the Marinade

1 1/2 cups pineapple juice

1 teaspoon kosher salt

1 tablespoon dried oregano

1/2 teaspoon cayenne pepper

For the Relish

8 oz fresh pineapple, chopped

1/3 cup red onion, chopped

3 tablespoons fresh cilantro, chopped

1 jalapeno pepper, seeded and chopped

1 seranno pepper, seeded and chopped

1 teaspoon ground cayenne pepper

1 tablespoon lime juice

1. At least two hours before cooking, mix the marinade ingredients together in a gallon-size Ziploc-style bag. Put in the meat, and squeeze out the air. If your chops aren't completely covered, flip the bag every 1/2 hour or so to ensure even coverage. Note that I wouldn't leave the meat in the marinade for more than 4 hours. The strong acidity of the pineapple juice could change the texture of the meat.
2. While the meat is marinating, make the relish by mixing the ingredients together in a bowl. Stir periodically to help combine the flavors. Note that my chilies were distinctly weak for some reason, which is why I used so much, and then added pepper. I had originally intended just the one jalapeno. Your mileage may vary based on your peppers and the taste you're going for.
3. When you are ready to cook, prepare your grill. On my large Big Green Egg, I set up for direct cooking, and let my temperature stabilize at 500 degrees Fahrenheit.
4. While your grill gets up to temperature, season the meat with a bit of the kosher salt, black pepper, and oregano. You don't need to use a lot, but I like to layer on a bit of additional flavor before cooking.
5. Grill the chops for 4 minutes per side for a medium-rare finish. Adjust up or down depending on your preferences. Serve immediately with the relish on top or on the side.

Comments

[Natasha - 5 Star Foodie]

Mmm... the spicy pineapple relish sounds awesome with lamb!

[Fearless Kitchen]

Natasha - Glad it's not just me - I've been on a pineapple kick and would have loved pineapple on just about anything :)

[Fruit Recipes]

Natasha Is Excellent ....Pineapple I like it...
https://www.yousendit.com/transfer.php?action=batch_download&send_id=817789614&email=7cff47bb7cdcb76fbfa15e66c81a1961

[Fearless Kitchen]

Fruit - Thanks! We've gotten into pineapple in a big way around here lately.