Pan-Grilled Lamb Shoulder Chops


Lamb is a new thing for me. I never enjoyed it until this past year -- I guess taste buds can change! There were some shoulder chops on sale at Teeter, so I figured this was a great time to try it out. I also have this wine that is amazing and goes well with certain foods. It went nicely with the lamb -- Dark Lady Pinotage. I highly recommend the wine, if you can find it! I have to get it special ordered from a wine store, but very worth it!

The lamb chops came out very well and were very tender. The marinade also was a hit; I think I'd even try it on pork! Yum. The key to this was marinating the chops for about 12 hours...it's a great meal to put in the marinade in the morning and then they're ready for grilling when you get home! Enjoy! Ingredients:

1/2 cup freshly squeezed lemon juice 2 tablespoons whole-grain mustard 1 tablespoon chopped fresh rosemary 3 cloves garlic, minced 1 teaspoon kosher salt, plus more to taste 1/2 cup extra-virgin olive oil Freshly ground black pepper, to taste Four 8- to 12-ounce lamb shoulder chops

Directions:

To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season with pepper. Transfer the marinade to a large sealable plastic bag. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12. Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry. Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes. Raise the heat to medium-high. Season the chops with salt. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more. (The chops will have only cooked on one side at this point.) Set the chops aside and repeat with the remaining 2 chops. Return the first set of chops to the pan to cook them on the other side. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes. Repeat with the other chops. Let the chops rest for about 5 minutes and serve. NOTE: This did take me a bit longer to cook because I wanted them Medium -- just cook a few more minutes on each side until the desired temperature.

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