Beth Peterson, author of The Tailgate Cookbook, the “go-to” of creating the most memorable tailgate recipes, has allowed us to share her favorite tailgating recipe.
Adobo Lamb Pops with Char-Roasted Poblano Dipping Sauce
Get your pre-game on!
Makes 12 servings
Adobo Lamb Pops
12 Individual Lamb Chops
1/2 Cup of your favorite bbq rub
Chipotle Adobo Rub Paste (recipe below)
Poblano Lime Dipping Sauce for Serving
Chipotle Adobo Rub Paste
1 (24 oz) can chipotle peppers in adobo sauce
1/4 Cup your favorite BBQ rub
1 tsp salt
Poblano Lime Dipping Sauce
4 Poblanos, charred
2 cups plain Greek yogurt
juice of 1 lime
3 cloves roasted garlic (instructions below)
1 1/2 tsp salt
1/4 tsp black pepper
Prep the Lamb Chops
Make sure the bone (this will be the handle) has been cleaned up. You want the bone to be a clean handle for optimal tailgate eating. Also, score the backside of the ribs-there is a thin membrane that needs to be scored with a sharp knife on a diagonal repeatedly. An unscored shop is tough to bite.
1. Coat the chops with 1/2 cup of your favorite BBQ run. Coat the meat of the chops with Chipotle Adobo Rub Paste. Be careful not to get the paste on the bone of the chop. Refrigerate 1 hour.
2. Take chops out of refrigerator and let stand 15 minutes prior to putting on hot grill. Place the lamb chops on a searing hot grill for 4 minutes per side. Take the chops off of the grill. Let them rest for 3-5 minutes.
3. Prior to serving at the tailgate, wrap the bone of the chop in a piece of parchment and tie with a piece of ribbon or kitchen twine to make for mess-free eating. Serve with Poblano Lime Dipping Sauce. YUMM!
Chipotle Adobo Rub Paste:
4. Add all ingredients to the food processor. Process to a paste.
Poblano Lime Dipping Sauce:
5. Slice charred Poblano peppers open and scrape their seeds. Roughly chop. Add remaining ingredients. Squeeze the roasted garlic “paste” into the mixture.Place all ingredients in a food processor and process until smooth.
6.Refrigerate for 30 minutes. Serve alongside the Adobo Lamb Pops.
Roasted Garlic and Charred Peppers:
7. Place the whole head of garlic with the top of the head sliced off (the furry root-about 1/16th of an inch) in an oven/grill-safe dish. Drizzle with olive oil. Roast until brown and soft, about 30 minutes – inner part of the garlic should have a paste like texture. While roasting the garlic, char the Poblanos on live-fire grill or open flame.
Check out Beth’s on Amazon.com : The Tailgate Cookbook: 75 Game-changing Recipes for the Tastiest Tailgate Ever by Beth Peterson
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