Grilled Lamb Chops With Chorizo, Dates And Manchego Stuffing

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 double-thick bone-in lamb chops, about 12 ounces each
• 2 cups apple cider vinegar
• 1 cup light brown sugar, packed
• 1/2 cup sea salt
• 1 tablespoon dry mustard
• 1 tablespoon black peppercorns
• 1/2 gallon ice water
• 2 tablespoons unsalted butter
• 1 lb smoked spanish chorizo, diced
• 2 medium celery, finely chopped
• 1/3 cup dates, pitted and finely chopped
• 2 tablespoons shallots, finely chopped
• 1 tablespoon fresh parsley, minced
• 2 teaspoons fresh sage, minced
• 1/2 teaspoon smoked paprika
• 1 cup manchego cheese or 1 cup sharp cheddar cheese, shredded
• to taste sea salt & fresh ground pepper

Recipe

• 1 marinating time: 3 hours.
• 2 to brine lamb chops: bring vinegar, brown sugar, salt, mustard, and peppercorns to a simmer over medium heat, stirring to dissolve salt. do not inhale fumes. transfer to large, deep food-safe container. let cool until tepid. stir in iced water. submerge chops in brine. refrigerate for 3 hours, no longer.
• 3 to make stuffing: melt butter in a large skillet over medium heat. add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. add celery, dates, and shallot, and cook, stirring often, until celery is tender, about 5 minutes. stir in parsley, sage, and paprika. transfer to a bowl and let cool completely. stir in cheese and season with salt and pepper.
• 4 remove chops from brine, rinse under cold water, and blot dry with paper towels. cut a horizontal pocket in each chop to the bone using a sharp knife. spoon equal amounts of stuffing into each chop, and close each opening shut with wooden toothpicks. do not overstuff the chops; you may not use all of the filling.
• 5 prepare a medium fire in an outdoor grill. (for a gas grill, preheat to about 400ºf. for a charcoal grill, let the coals burn until covered with ash and you can hold your hand about an inch above the cooking grate for 3 seconds.) brush cooking grates clean. grill lamb, with the lid closed as much as possible, turning occasionally, until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºf, about 15 minutes. remove from the grill and let stand for 3 to 5 minutes.
• 6 remove toothpicks and serve.