• 2 red peppers, deseeded and quartered
• 6 tbsp olive oil
• 50g blanched almonds
• 1 large garlic clove, peeled
• 1 tbsp sherry vinegar
• 1 tsp smoked sweet paprika
• 1 tbsp flat-leaf parsley, chopped
• 8 x 85g lamb chops
Step 1
To install the Ninja Woodfire grill plate, position it flat on top of the heating element, then gently press down until it sits in place and close the lid. While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top, then close the lid.
Step 2
Turn the dial to GRILL. Press WOODFIRE FLAVOUR and set the temperature to HI and the time to 16 mins. Select START/STOP to begin pre-heating (IGN and pre-heating will take approx. 10 mins).
Step 3
While the unit is pre-heating, brush the peppers with 1 tbsp olive oil and season to taste. Brush the lamb chops with another 1 tbsp oil, then season to taste.
Step 4
When the unit beeps and ADD FOOD is displayed, open the lid and place the pepper quarters, onto the grill plate. Close the lid to begin cooking. After 10 mins, open the lid and – using silicone-tipped tongs – remove from the unit and set aside to cool slightly.
Step 5
Next, add the lamb chops to the grill. Turn over after 3 mins. Meanwhile, make the sauce. Blitz all the ingredients, including the smoked peppers and the rest of the olive oil (but not the lamb), in a food processor until smooth.
Step 6
Serve the lamb chops immediately with the sauce and some green vegetables on the side.