Marinated American lamb chops with rosemary & garlic on a plate



BBQ Spice:

  • 1-1/2 ounces paprika
  • 1-1/2 ounces brown sugar
  • 1 ounce kosher salt
  • 1/2 ounce cayenne
  • 1/2 ounce chipotle chili powder
  • 1/2 ounce garlic powder
  • 1/2 ounce onion powder

Basil Aioli:

  • 2 egg yolks
  • 1/2 garlic head, roasted, husks removed
  • 1 to 2 garlic cloves, raw, peeled
  • 1 tablespoon champagne vinegar
  • Salt and pepper, to taste
  • 2 to 2-1/2 cups olive oil
  • 2 tablespoons basil pesto
  • 1 lemon, juiced

BBQ Sauce:

  • 4 cups onions, diced
  • 4 cups ketchup
  • 2 cups rice vinegar
  • 2 cups apple juice
  • 2 cups brown sugar
  • 2 cups crispy bacon, chopped
  • 1 cup apple cider vinegar
  • 1 cup Worcestershire sauce
  • 1 cup mustard powder
  • 1/3 cup garlic powder
  • 1 tablespoon white pepper, ground
  • 1 tablespoon cayenne pepper

Lamb Burger:

  • 28 ounces American Lamb, ground
  • Salt and pepper, as needed
  • 2 teaspoons BBQ Spice (see above)
  • 8 red onion slices, grilled
  • Olive oil, as needed
  • 4 ounces BBQ Sauce (see above)
  • 8 ounces white cheddar cheese, sliced
  • 4 semolina burger buns, split, buttered, toasted
  • 4 tablespoons Basil Aioli (see above)
  • 4 ounces arugula
  • 16 ounces potato chips


For the BBQ Spice:  In a bowl, mix together paprika, brown sugar, salt, cayenne, chili powder, garlic powder and onion powder.  Store in a tightly sealed container. 

For the Basil Aioli:  In a blender add egg yolks, roasted and raw garlics, vinegar, and salt and pepper to taste; blend until smooth.  Slowly add oil until emulsified.  Remove from blender; in a bowl whisk in basil pesto and lemon juice.

For the BBQ Sauce:  In a large pot, combine onions, ketchup, rice vinegar, apple juice, brown sugar, bacon, apple cider vinegar, Worcestershire, mustard powder, garlic powder, white pepper and cayenne.  Bring to a boil; simmer for about 45 minutes, stirring about every 5 minutes.  Blend with immersion blender until smooth.  Continue to reduce for another 30 minutes; strain through a china cup colander or strainer. 

For the Lamb Burger:  Shape lamb into four, 7-ounce patties; season each with salt and pepper to taste and 1/2 teaspoon BBQ Spice. 

Season onions with oil, salt and pepper.  Grill onion slices over medium-high heat; set aside. 

Brush patties with oil; place on a hot grill.  Flip and baste each with one ounce BBQ Sauce; continue to grill until caramelized.  Add 2 ounces cheese to each; finish grilling to desired doneness.  Place two grilled onion on top of the melted cheese.

Toast buns.  Spread 1/2 tablespoon Basil Aioli on the top and bottom of each bun; place a finished lamb burger on the bottom bun; place 1 ounce arugula on the top bun.  Serve open faced with 4 ounces of potato chips.

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