Mustard Herb Grilled Lamb Chops
It's that wonderful time of year to celebrate the holidays, but that also means that I usually keep my distance from places like Costco. However, I did make a trip in the last couple of weeks and it wasn't so bad. I scored some amazing lamb chops imported from Australia. They were vacuum sealed and I got to making them this past week. The rack came whole, but they were easy to separate with a good quality knife. I prefer to cut them before cooking so that I can brush the marinade on both sides of each chop. This mixture was very easy and quick to grill on the stove if your grill isn't available or ideal that evening (in my case tonight). If you enjoy lamb chops, you'll love this recipe! It has some great flavor and doesn't take a lot of time to cook. Enjoy and Happy Holidays!
~1.5 lb lamb chops (could go up to 2 pounds)
3 garlic cloves, minced
1 tb fresh rosemary, chopped
1 tb fresh thyme, chopped
3 tb beer mustard (I use Sierra Nevada Porter Brown Mustard, but you can use whichever you prefer)
2 tb dijon mustard
1 tb olive oil
1/2 lemon, juiced
salt and pepper, to taste
olive oil for the grill pan
Remove the lamb chops from the refrigerator and cut the chops individually. Place them in a 13x9 baking dish. Season with salt and pepper, brush with the mustard mixture, and top with the garlic and herbs evenly. I tried to cover each lamb chop well and barely brushed the mustard on the rack itself. Do this on both sides and let sit for about 20-30 minutes at room temperature. Heat an oiled grill pan (mine spans two eyes of the stove) over medium-high heat. Once hot, cook the lamb chops for approximately 4-5 minutes per side or until the grill marks are prevalent and the meat is cooked through to medium-rare. I would keep them on a bit longer if you prefer them to be cooked more. Remove from the heat and serve with your choice of side. I served these with roasted potatoes.