Wednesday, August 25, 2010

Grilled Rosemary Dijon Lamb Loin Chops

Lamb can be so delicious. It can also cost a fortune! Not something most of us can afford for everyday meals. Sometimes you can find a good deal. Sometimes it's worth the splurge! Lamb chops are probably what most people have heard of and get when they dine out. What I like to use though is lamb loin chops. They are the lamb equivalent to a Porterhouse steak. It's an extremely meaty cut, as well as the most tender.

I like to let my chops sit in a marinade either overnight or all day long. This time around I went for a stronger mustard flavor and a good amount of rosemary from the garden. They were TAST-Y! My son and hubby went crazy for them. I think my daughter is a vegetarian.

Grilled Rosemary Dijon Lamb Loin Chops

Ingredients

2 lbs lamb loin chops (try to get them uniform in size), rinse in cold water and dry very well with paper towels

Marinade

2  tbsp Dijon mustard
1 tbsp olive oil
1 1/2 tbsp chopped fresh rosemary leaves
1 tbsp chopped garlic
1/2 tsp kosher salt
1/2 tsp freshly ground pepper

Directions


Put all the marinade ingredients into a small bowl. Mix well to combine.
Place lamb into a large Ziploc bag and spread the marinade over the meat. Zip up the bag, letting most of the air out. Use your hands to work the marinade from the outside of the bag; all over, until each piece is evenly coated.
Let it sit in the refrigerator for several hours. I like to marinate in the morning and cooking it that night. For best results, take the lamb out of the refrigerator a half hour before cooking so that it will come closer to room temperature.

To Grill:

Heat grill up on high. When temperatures reach around 400 degrees F, place your lamb directly on. Cook with the grill's cover down for about 2 1/2 to 3 minutes a side (for medium rare), depending on the thickness of the piece. The meat should feel slightly firm but springy.

Remove from the grill and put on a plate. Wrap completely with foil and let the meat rest for about 5 minutes.

Then cut into the thickest part of one of the chops to check for doneness. Serve immediately if they are cooked to your liking. If they still seem too rare, put them back on the grill for another minute or two.

7 comments:

  1. Delicious-served it with roasted garlic and rosemary potatoes and french green beans. I also made a red wine reduction sauce to go with it.

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