With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
1/4 cup extra-virgin olive oil
1 tablespoon freshly cracked black pepper, plus more for bread crumbs
1 tablespoon sea salt
2 tablespoons freshly chopped oregano leaves
2 racks lamb rib chops, frenched
3/4 cup crumbled Gorgonzola
1/2 cup Italian bread crumbs
2 tablespoons minced garlic
1 tablespoon freshly chopped cilantro leaves
Preheat the grill over medium heat.
In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well.
In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently.
Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve.