4 lamb loin chops
1 lemon cut into thin slices
1 tablespoon yellow mustard seed
marinade:
1 large shallot
5 cloves garlic
2 teaspoon crushed rosemary
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup Dijon mustard
Directions:
Place the lamb, lemon slices and mustard seed into a smal marinating container or quart sized resealable bag. Set aside. Place all of the marinade ingredients into a blender (I used my Vita-Mix)and pulse until smooth. Pour into the bag. Refrigerate up to 4 hours. Prep your grill according to the manufacturer's instructions. Place the lamb chops on the grill and cook, turning once, until medium-rare, just a few minutes on each side.
Since they are on the small side, I like to grill them alongside a side dish of some kind (corn, potato salad or wedges, grilled eggplant) because there is plenty of room left on the grill.
1 lemon cut into thin slices
1 tablespoon yellow mustard seed
marinade:
1 large shallot
5 cloves garlic
2 teaspoon crushed rosemary
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup Dijon mustard
Directions:
Place the lamb, lemon slices and mustard seed into a smal marinating container or quart sized resealable bag. Set aside. Place all of the marinade ingredients into a blender (I used my Vita-Mix)and pulse until smooth. Pour into the bag. Refrigerate up to 4 hours. Prep your grill according to the manufacturer's instructions. Place the lamb chops on the grill and cook, turning once, until medium-rare, just a few minutes on each side.
My thoughts:
These diminutive lamb chops cook up like a dream on the grill; crisp outside and juicy and tender inside. The marinade gives the chops a lovely piquancy that complements the slight gamey "wild" flavor of the lamb. Truly one of my favorite ways to cook lamb; easy but incredibly delicious.Since they are on the small side, I like to grill them alongside a side dish of some kind (corn, potato salad or wedges, grilled eggplant) because there is plenty of room left on the grill.
