Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Grilled Lamb Shoulder Chops with Orange Braised Fennel
Chef Corey Siegel
6
20 minutes
20 minutes
Lamb
Grilled Lamb Shoulder Chops with Orange Braised Fennel is a vibrant dish that pairs smoky, herb-crusted lamb chops with tender fennel simmered in charred orange juice, white wine, and olives. Finished with mint, pistachios, and citrus segments, it delivers bold Mediterranean flavors with a fresh, aromatic garnish.
Ingredients
blank
1 Fennel Bulb
2 Charred Oranges, Juiced
1 C Castelvetrano Olives
1 Serrano Pepper
3 Garlic Cloves, Minced
3 C White Wine
4 Tbsp Olive Oil
2 Tbsp Butter
1 Tbsp Kosher Salt
2 Tbsp Black Pepper
blank
6 Lamb Shoulder Chops
1/4 C Kosher Salt
1 Tbsp Black Pepper
1 Tbsp Dried Thyme
1 tsp Allspice
1 tsp Chili Powder
4 Rosemary Sprigs
2 Tbsp Olive Oil
blank
10 Mint Leaves
- Pinch of Fennel Fronds
1/2 C Chopped Pistachio
2 Oranges, cut into Segments
3 Tbsp Extra Virgin Olive Oil
Directions
blank
- Preheat a cast iron pan over the fire and add the olive oil.
- Add the fennel pieces and brown on both sides.
While these are browning, add the 4 orange halves onto the grill and char them up.
- Add the butter, halved olives, serrano pepper thinly sliced, and garlic cooking for about one minute until everything smells fragrant.
- Add the white wine and squeeze the oranges over the fennel then shut the lid letting them cook for about 10 minutes until they are tender. If the wine is evaporating too quickly add more wine.
- Remove from the heat and warp with foil while you grill the lamb shoulder chops.
blank
- Rub the lamb shoulder chops with olive oil, combine the seasoning blend and season on both sides.
Get the grill to 500°F/ 260°C and grill the first side until a nice crust forms, they go quick!
- Flip over and place the rosemary on top while you brown the other side.
- Once you have a good crust, remove and place on a rack to rest for 5 minutes before serving.
blank
- Arrange the fennel and lamb shoulder chops onto a plate and pour any sauce in the pan over the top.
- Add on all of the garnish items for texture and additional great flavors.
- Enjoy!
Recipes
Rolled Picanha with Smoked Bacon, Caramelised Plantain & Melted Cheese
Cook a Colombian-style rolled picanha on the Big Green Egg — a showstopping Big Green Egg beef recipe where a butterflied rump cap is layered with smoked bacon, mozzarella, and...
Peri Peri Chicken Wings
Learn how to make crispy smoked Peri Peri chicken wings on the Big Green Egg using a reverse sear method. Wings are dry-brined overnight with baking powder and kosher salt...
Cochinita Pibil Tacos
Cochinita pibil tacos are a traditional dish from the Yucatán Peninsula in southeastern Mexico, built around one of the region's most iconic preparations: cochinita pibil, which means "little pig cooked...