Cuisinart GR-150, Instruction And Recipe Booklet

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19
garlic and herb marinated Lamb Chops
Pull out all the stops with this gourmet dish. These lamb chops make a great special-occasion
dinner paired with grilled vegetables and potatoes.
Griddler
®
Deluxe Cooking Position: Flat
Plate Side: Grill
Makes 4 to 6 servings
1
to
2 garlic cloves, peeled and finely chopped
1 tablespoon fresh rosemary, chopped
¼ teaspoon freshly ground black pepper
¼ cup olive oil
1¾
to
2 pounds loin lamb chops, approximately 6 chops
½ teaspoon kosher salt
1. Combine the garlic, rosemary, black pepper and olive oil in a medium stainless bowl. Place
chops in marinade to coat all sides. Scrape out the remaining marinade with a rubber spatula
and drizzle over the chops and refrigerate for up to 24 hours.
2. One hour before grilling, remove chops from refrigerator so they can come to room
temperature.
3. Fit the Griddler ® Deluxe with the grill plates and preheat both plates to 425°F. Then, set
both plates to SEAR. Sprinkle salt on both sides of lamb chops.
4. When the unit has preheated, place the lamb chops evenly spaced across the lower plate.
Using the cover height adjuster, carefully close the upper grill plate so the plate is just
touching the top of the chops (this is so the juices are not pressed out of the lamb). Grill for
two minutes on SEAR and then about 4 to 6 minutes on 425°F for medium rare.
Nutritional information per serving (based on 6 servings):
Calories 358 (72% from fat) • carb. 1g • pro. 24g • fat 28g • sat. fat 10g
• chol. 87mg • sod. 208mg • calc. 18mg • fiber 0g
Teriyaki glazed salmon
Grilled salmon makes a beautiful presentation, whether on top of a salad
or alongside some grilled vegetables.
Griddler ® Deluxe Cooking Position: Closed
Plate Side: Grill
Makes 4 servings
1
cup soy sauce, reduced sodium
¼ cup mirin (Japanese rice wine)
3 tablespoons packed light brown sugar
3 small garlic cloves, grated (will come to about 1 teaspoon after grating)
1 ½-inch piece fresh ginger, peeled and grated
1 medium orange, zested and then half juiced (about 1 teaspoon zest, ¼ cup juice)
2 tablespoons sesame oil
1 scallion, trimmed and cut into 2-inch pieces
2 pounds salmon fillet (or four 8-oz fillets)
¼ teaspoon kosher salt
½ tablespoon olive oil
¼ teaspoon sesame seeds, for serving
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