Chili Head
New member
The first thing I did was fire up the MAK with a mix of peach and cherry pellets and ran the temp up to 450°.
While the MAK was heating up I made the cucumber sauce.
1 english cucumber
4 scallions
1 fresh lemon
1 cup plain yogurt
1 TS EVOO
1 TS chopped dill
1/8 ts paprika
kosher salt
fresh ground black pepper
Cut 3 inches of your cucumber then peel it and dice it into 1/4 inch pieces.
Next you need to cut and chop 4 scallions. I only used the white part of the scallions.
Next you need 1 TB of fresh chopped dill, 1/8 TS of paprika, kosher salt and fresh ground black pepper to taste.
In a mixing bowl add 1 cup of plain yogurt, 1 TB of fresh lemon juice and 1 TB of EVOO.
Mix in your dry ingredients and stir everything in.
Once that is mixed well cover the bowl and put it in the fridge for later.
Next up we're going to make a marinade for the lamb chops.
1 TB fresh lemon juice
3 TB EVOO
2 TS fresh chopped oregano
1/2 TS kosher salt
1/4 TS fresh ground pepper
2 cloved minced garlic
In a small bowl whisk together the ingredients.
Brush the marinade onto both sides of the lamb chops then cover them and put them back into the fridge for 30 minutes.
to be continued