pat's Recipe

Mustard-Rosemary Grilled Lamb

Category: Lamb Grilled

8 lamb rib or loin chops, cut 1 inch thick (about 2 lb.)
1/4 cup stone ground mustard
2 green onions, thinly sliced (1/4 cup)
2 tablespoons dry white wine
1 tablespoon balsamic vinegar or rice vinegar
3 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Trim fat from chops; set chops aside. In a small bowl stir together the mustard, green onions, wine, vinegar, garlic, rosemary, honey, salt, and pepper. Spread mixture evenly over both sides of chops. Place chops on a large plate and cover loosely with plastic wrap. Chill for 2 to 3 hours.

2. Grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145 degree F) and 15 to 17 minutes for medium doneness (160 degree F).

Makes 4 servings.