Lamb Chops Recipe on Memphis Pellet Grill

• 
  By Randy Watson

  Grillmaster

  BBQGuys

These lamb chops served with a Guinness stout beer sauce are the perfect St. Patrick's Day treat! This dish looks gourmet and is very quick and easy to make! Shop Memphis Pellet Grills

DIRECTIONS

1. Boil potatoes and carrots until tender enough to skewer with rosemary sprigs
2. Strip leaves off of base of rosemary branches to form skewer, leaving top of sprig with leaves
3. Assemble root vegetable skewers by alternating slices of carrot and potatoes
4. Coat skewers in olive oil, season to taste with salt and pepper
5. Preheat your Memphis pellet grill to 450 degrees (F)
6. Once lamb chops have come to room temperature, season with kosher salt and black pepper to taste
7. Grill lamb chops with the lid closed for the first couple of minutes to allow them to get some mild smoky flavor
8. Cross-hatch first side, flip to second side after the first side grills for a total of about 2 1/2 minutes
9. Grill the second side for about a minute then cross-hatch one last time
10. After the chops have grilled for a total of about 5 minutes, remove from grill and allow to rest
11. Grill the root vegetable skewers for a couple minutes, until grill marks appear and set aside
12. While the chops rest, whip together the stout cream sauce over medium heat in a sauce pan
13. Melt butter, add in minced shallots and minced garlic
14. Sauté until fragrant, then incorporate flour
15. Whisk in heavy cream and stout beer
16. Once sauce reaches creamy consistency, season to taste with salt and pepper, then it’s time to plate!
17. Plate lamb chops with a couple spoons of stout cream sauce on top, then top with root vegetable skewers
18. Crack a cold beer, serve and enjoy!

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