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Soak the plank for at least 1 hour and up to 24 hours.
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2
Combine 1/2 cup of the pomegranate juice and 1/4 cup of the wine with the oil and rosemary in a large glass baking dish.
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3
Add the lamb and turn it to coat both sides with the marinade.
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4
Cover and refrigerate for at least 4 hours, turning the lamb occasionally.
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5
Let the lamb sit at room temperature for 30 minutes before grilling.
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6
To make the sauce, in a large skillet, melt the butter over medium heat.
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Add the shallot and saute until translucent, about 2 minutes.
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8
Add the remaining 1 cup of pomegranate juice and 1/2 cup of wine, and the beef broth, lemon juice, jam, mustard, rosemary.
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and thyme and cook until the sauce is reduced by half and almost syrupy, about 20 minutes.
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Season with the salt and pepper.
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Set aside.
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12
Prepare the plank for grilling according to the instructions on (see Notes).
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13
Place the lamb on the toasted side of the plank.
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14
Close the lid and grill for 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 135 degrees F for medium-rare.
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15
Transfer the lamb to a cutting board, tent it with foil, and allow it to rest for 5 minutes.
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16
Cut the lamb into double chops.
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To serve, spoon the sauce onto individual serving plates, place the lamb chops on top, and garnish with the rose.
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mary sprigs.
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Rosemary sprigs, for garnish
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20
Soaking the Plank
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21
Start by using a clean, untreated piece of wood.
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Most of the wood planks sold in stores are 1/2 to 1 inch thick.
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Be sure to choose a plank that allows at least a 1-inch border around the food you are preparing.
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No matter the size, plan on soaking your plank for at least one hour, and up to twenty-four hours.
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This important step adds moisture that helps the wood to resist burning, which prolongs the use of your plank.
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26
Place the plank in a kitchen sink, cooler, glass or ceramic baking dish, or any container large enough to fit it for soaking.
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Soak the plank in water, or if you feel like being creative, try adding some white wine, beer, salt, or apple, berry, or citrus juice to the water.
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Keep the plank submerged with something heavy, like a brick, so it stays weighted down during soaking.
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29
Preheating the Plank
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30
Preheating the plank before grilling is an important step.
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31
With woods like maple, oak, cherry, and alder, the plank will often begin to warp when placed over heat (cedar does not usually warp).
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Preheating the plank will control the warping, kill any bacteria on the cooking surface, and impart a more intense flavor to the food.
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33
Before preheating the plank, have a spray bottle with water handy to smolder any flames if flare-ups occur.
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34
For a gas grill, preheat your grill to medium-high, or about 400 degrees F. For a charcoal grill, prepare your grill for indirect cooking: Fill a chimney starter (charcoal chimney) to the top with charcoal.
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35
Light the charcoal and let it burn until half of the coals are glowing.
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Spread the coals onto half of the bottom of the grill, leaving the other side without coals (this is called the indirect method).
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Place the grill lid on top and fully open the top and bottom vents.
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If your grill does not have a thermometer, place a grill thermometer through one of the vent openings and let it sit for 5 minutes to get an accurate reading.
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If the grill gets too hot, close the vents partially and let the temperature adjust.
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40
Continue making adjustments to the vent openings until the grill reaches a consistent temperature of 400 degrees F.
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41
For optimum smoke and wood flavor, place the plank 8 to 12 inches above the flame and close the grill lid.
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42
I prefer to place a plank on the warming rack of my gas grill for preheating and grilling.
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It takes a little longer to get it lightly toasted and get some smoke going (8 to 10 minutes), but it reduces the number of flare-ups so that you will get more uses out of the plank.
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44
If the plank is placed closer to the flame, you should see some light smoke after 3 to 5 minutes.
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45
Keep a close eye on the grill if the plank is closer to the flame.
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46
Once you see some light wisps of gray smoke emanating from the grill, open the grill lid and flip the plank over.
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47
If the plank has not bowed, you are ready to begin grilling.
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48
If warping occurs, close the lid again and continue preheating another minute or two until the plank flattens out.
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49
Continue flipping and heating the plank one or two more times until warping is controlled.
