Instructions: * Note: Eight (1-inch-thick) center cut pork chops may be substituted for lamb chops. Grill 5 to 6 minutes on each side.

Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Place lamb chops in a large shallow dish or heavy-duty zip-top plastic bags. Pour oil mixture evenly over chops. Cover or seal, and chill 2 hours, turning occasionally.

Soak hickory chips in water 30 minutes.

Remove chops from marinade, discarding marinade. Sprinkle chops evenly with salt and pepper.

Prepare a hot fire by piling charcoal and hickory chips in grill. Place food rack on grill. Arrange chops on rack, and grill, covered with grill lid, over high heat (400 to 500 degrees) 6 to 8 minutes on each side or to desired degree of doneness.

Serve over Charred Corn-Blue Cheese Grits, and drizzle with Chipotle Oil and Cilantro Oil.

For Chipotle Oil: Process all ingredients in a blender or food processor until smooth. (Makes 1/2 cup)

For Cilantro Oil: Process all ingredients in a blender or food processor until smooth. (Makes 1/2 cup)

This recipe yields 8 servings.

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