Grilled Lamb Chops on Pita Bread with Roasted Red Onions and Roma Tomatoes, Infused with Cannabis
In each edition of Infused Kitchen, we try to explore the art of culinary infusion with a touch of cannabis creativity. Today, we’re diving into a recipe that promises to elevate your taste buds: Cannabis Infused Grilled Lamb Chops infused with a carefully crafted cannabis-infused olive oil blend.
The recipe combines the savory flavors of grilled lamb with the aromatic infusion of cannabis, complemented by the sweetness of roasted red onions and Roma tomatoes, all nestled in warm, toasted pita bread.
Recipe
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Infusion Time: 2 hours
Total Time: 2 hours 50 minutes
Ingredients:
- 4 lamb chops
- 4 pita bread flats
- 2 red onions, sliced
- 8 Roma tomatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
For the Cannabis Infusion:
- 1/4 cup cannabis-infused olive oil (adjust potency according to preference)
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Zest of 1 lemon
- Juice of 1 lemon
Instructions
Prepare the Cannabis Infusion
In a small bowl, combine the cannabis-infused olive oil, chopped rosemary, chopped thyme, lemon zest, and lemon juice. Stir well to mix. Let it sit for at least 2 hours to infuse the flavors together. Adjust the amount of cannabis-infused oil based on desired potency.
Marinate the Lamb Chops
Place the lamb chops in a shallow dish and pour half of the cannabis-infused olive oil mixture over them. Season with salt and pepper. Cover and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
Prepare the Grill
Preheat the grill to medium-high heat.
Roast the Red Onions and Roma Tomatoes
Place the sliced red onions and tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with minced garlic, salt, and pepper. Toss to coat evenly. Place in the preheated grill or oven (if using an oven, preheat to 400°F / 200°C) and roast for about 15-20 minutes, or until the onions are caramelized and tomatoes are softened and slightly charred. Remove from heat and set aside.
Grill the Lamb Chops
Remove the lamb chops from the marinade and discard the marinade. Grill the lamb chops for about 3-4 minutes per side for medium-rare, or longer according to your preference for doneness. Remove from the grill and let rest for a few minutes before slicing.
Grill the Pita Bread
While the lamb chops are resting, brush the bread with olive oil and season lightly with coarse salt, grill the pita bread flats for about 1-2 minutes per side, until they are lightly toasted and warmed through.
Assemble the Dish
To serve, place a grilled pita bread on each plate. Arrange slices of grilled lamb chops on top. Add a generous portion of roasted red onions and tomatoes. Drizzle the remaining cannabis-infused olive oil mixture over the top.
Serve the Grilled Lamb Chops on Pita Bread immediately while warm, allowing the flavors to meld together.
Lamb chops are a delight for the senses, offering a tender, juicy texture and a robust flavor that pairs beautifully with the infusion of cannabis. They’re perfect for grilling, allowing us to impart a smoky essence that enhances every bite.
Infusing cannabis into culinary creations isn’t just about the buzz—it’s about enhancing the flavor profile and creating a well-rounded dining experience. In this recipe, we’ve prepared a cannabis-infused olive oil that’s been delicately blended with fresh rosemary, thyme, lemon zest, and juice. This infusion not only adds a subtle herbal note but also ensures an enjoyable and measured cannabis experience.
What do you think?