This quick grill dish makes it easy to come home after work and eat well. The secret is in the simple sauce all seasoned up with the classic flavor partners that lamb loves the most—rosemary and Dijon mustard.
It’s not unusual for the fat cooking off the edges of lamb chops to make the grill flare up. If this happens, cover the grill to choke off all the air. In a few seconds the flames will die down and you can uncover the grill again.
Recipe information
Yield
feeds 4
Ingredients
The Sauce
The Lamb
Preparation
Step 1
Fire up the grill. While that’s heating, make the sauce. Toss the butter into a small saucepan and melt over medium heat. Add the shallots, season with salt and pepper, and cook til just wilted. Toss in the garlic and cook for 1 minute more.
Step 2
Splash in the red wine and add the rosemary and mustard. Raise the heat to high, and reduce the sauce rapidly for 2 to 3 minutes. Mix in the Mutha Sauce, lemon juice, and honey and simmer for a minute or two to blend the flavors. Keep warm.
Step 3
Rub the chops down with oil. Season both sides with a generous sprinkling of lemon pepper. Place over the coals. Cook for about 4 minutes, then flip the chops and cook for another 3 to 4 minutes, or til a rosy medium-rare, 130° to 135°. Pull them off the grill.
Step 4
Fish out the rosemary sprig from the sauce, and stir in the scallions. Pour it over the chops and enjoy.
