Yield: 1 Serving
Prep time: 5 min
Total time: 20 min
Ingredient | 1 Lamb Chop
Ingredient | Greek Seasoning
Ingredient | 2 Tablespoon Mt. of Olive Arbequinia extra virgin olive oil
Preheat pan to medium-high heat (if oil begins to smoke the pan is too hot, reduce heat). Lightly season Lamb chop with greek seasoning to taste. Add Lamb to the pan (you should get a nice sizzle sound but no smoke). Cook Lamb both sides to desired doneness (I prefer medium rare). While cooking the Lamb; preheat a sauce pan with about ¼ cup of pomegranate balsamic vinegar. Bring vinegar to boil and let reduce by half. When Lamb is at desired doneness let rest covered for 5 min then spoon glaze over lamb or put balsamic in a small bowl for dipping.
Chicken cut of your choice. legs, Thighs, Breast or Wings
Mt. Of Olives Garlic Infused Olive Oil
Salt (Preferably Sea Salt)
Fresh Cracked Pepper
Charcoal of your choice (I prefer hardwood lump)
Prepare grill for indirect grilling as we do not want to cook the chicken over direct flame and cook it to fast.
Brush light coating of olive oil (not flavored) onto clean grill grates.
Coat chicken lightly in olive oil, this is so the salt and pepper will stick. Lightly salt and pepper chicken. Arrange chicken on grill grates not over direct flame and begin cooking process, this is a low and slow method. After ten minutes check the chicken to make sure it is not being burning. Now every 10 minutes lightly coat chicken in Mt. Of Olives Garlic infused Olive Oil. Cook till done. I often take two hours of grilling when I grill, however you can shorten the grilling time by the amount of heat you chose to grill over. Keep in mind larger pieces like breasts may take more time than wings. Happy Grilling! James