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GRILLED LAMB WITH MUSTARD AND ROSEMARY
Ingredients:
8 Lamb rib or loin chops, cut 1-inch thick
1/4 cup stone-ground mustard
1/4 cup thinly sliced green onions
2 tbsp dry white wine
1 tbsp balsamic vinegar or rice vinegar
3 cloves garlic, minced
1 tsp snipped fresh rosemary
1 tsp honey
1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper
Directions:
1. Trim fat from chops. In a small bowl stir together mustard, green onions, wine, vinegar,garlic, rosemary,honey, salt, and black 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. For a charcoal grill, 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 (145F) and 15 to 17 minutes for medium doneness (160F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover;grill as a above.)
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About Richard Myers
