Try Something Different - Grilled Lamb Chops
August 24, 2002
By Bill Wight
member and Grillmaster, cbbqa
| For a delicious change of pace for that barbecue dinner, throw a
few lamb chops on the grill. You and your guests will not be disappointed.
You can present the chops as in the photo by using a piece of
green onion to tie three chops together. For dessert, how do fresh California peaches over French vanilla ice cream sound? Grilled Lamb Chops Dijon |
 |
My recommendation is that you buy the lamb chops the day you grill them, or at most, the day before. Do not freeze lamb chops--they lose too much juice and the meat may be dry. With the price you pay for lamb chops, you want them to turn out perfectly. The secret? Do not over cook them. Remove the chops from the fire as the meat in the middle of the chop just gets firm.
Ingredients
- 3 tablespoons orange zest, minced
- 3 tablespoons fresh thyme leaves
- 2/3 cup Dijon mustard
- 4 teaspoons light brown sugar, packed
- 12 small loin lamb chops, trimmed of fat
- salt and pepper, to taste
Preparation
In small bowl, mash orange zest and thyme into paste with back of spoon. Stir in mustard and brown sugar. Let stand at room temperature 1 hour.Preheat grill. Lightly brush one side of lamb chops with about 1/4 of the mustard mixture, dividing it evenly.
When fire is hot, lay chops on rack, mustard side down. Cover and grill for 2 minutes.
Brush top of chops with 1/4 of mustard, turn, cover and grill for another 2 minutes.
Brush and turn chops twice more, grill until mustard mixture is used up, about 10 minutes total grilling time for rare, or until done to your liking.
Season with salt and pepper.
Makes 4 servings.