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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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WOODFIRED GRILLED LAMB CHOPS

From: Mantini's Wood Fired Restaurant - Chef Mathew Mantini
Primary category: Steel City Chefs

MARINADE

2 ounces white vinegar
2 ounces sriracha hot chili sauce
8 ounces Cattleman's Barbecue Sauce
1 tablespoon pepper supreme
1 ounce Frank's Hot Sauce
2 cups olive oil
Mix well in a stainless steel bowl and refrigerate. Makes 3 cups.
LAMB CHOPS
1 rack of lamb
1 teaspoon black pepper and garlic powder mixture (equal parts)
1 cup marinade
2 tablespoons reduced balsamic vinegar
PREPARATION
With a sharp knife, remove all fat and silver skin from each rack of lamb. Cut into individual chops and coat with marinade. Cover well and refrigerate for at least 8 hours. Sprinkle with pepper garlic mixture and grill to desired degree. Garnish with a drizzle of the reduced balsamic vinegar.

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WOODFIRED GRILLED LAMB CHOPS - NOTES

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WOODFIRED GRILLED LAMB CHOPS - REVIEWS

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