Rosemary & Garlic Grilled Lamb Chops

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Makes 4 chops

***I’ll be honest, when I made this I didn’t follow any sort of measurements, so this is my best guess. Be sure to taste the marinade as you go to make sure it’s good. Also – leave time to let the chops marinate – at least one hour.

Ingredients:

  • 2 tablespoons crushed mustard seeds
  • 4 1-inch thick lamb-loin chops
  • 3 garlic cloves (I’m always overly generous with garlic. You might want to only use 2.)
  • 2 sprigs fresh rosemary
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Non-stick cooking spray

Directions:

  • Crush mustard seeds in a mortar and pestle (or any mechanism you have to crush them).
  • Hold one end of the rosemary sprig and gently pull downwards, in the opposite direction of the needles. They should fall off easily.
  • Smash the garlic by holding a knive flat on top of the garlic. Then take the garlic and rosemary needles and dice together. It will smell so amazing you might not know what to do with yourself.
  • Once finely diced, throw garlic and rosemary mixture and mustard seeds into a large mixing bowl. Add honey and Dijon mustard. Mix together.
  • Slowly add olive oil, mixing as you add.
  • Put chops on a plate, take a fork and poke holes all around on both sides to tenderize.
  • Evenly coat chops with marinade and then place into a freezer size plastic bag. Be sure to scrape the bottom of the bowl to get all of the marinade and put in in the freezer bag after coating the chops as much as you can.
  • Close up the bag, mush the bag around in your hands to even further coat the chops.
  • Put in the fridge and allow to marinate anywhere from 1-hr to overnight. I made this marinade in the morning and let the chops sit in the fridge all day while I was at work.
  • Once you’re ready to cook the chops, pre-heat the oven to 450 degrees. Bring a large grill pan (or any OVEN SAFE) pan to high-heat. Coat pan with non-stick cooking spray.
  • Place the chops on the pan and bring the heat down to medium-high. Let chops cook on one side for 2-minutes (if you don’t have an oven-safe pan, continue to cook chops – a total of 5-minutes on one side. Then flip the chops and check them after 2-minutes. They will probably need more time, but I’m literally terrified of overcooking meat. Cook to your color liking.).
  • After 2-minutes (if you have the oven-safe pan), flip the chops and immediately put them in the oven, leaving them in the grill pan. Cook for an additional 8-minutes. This made my chops medium-rare. I checked them after 6-minutes in the oven, just to be safe.
  • Place and serve with any sides you like. I served with roasted potatoes and asparagus.
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One thought on “Rosemary & Garlic Grilled Lamb Chops

  1. Pingback: Our Anniversary & Ben Affleck | Simply in the Flavor

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