16 Nov Mustard Rosemary Lamb Chop
Simple ingredients and the infamously delicious flavor of fresh, never frozen lamb. Need we say more? Serve this pleasant dish as is, or go sans fat for a meal that is lean on fat but not short on flavor.
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon mustard-grainy
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
8 (4oz) lamb lollipop chops
Combine first 4 ingredients in a small bowl; stir well. Sprinkle lamb heavily with salt and pepper. Rub mustard mixture evenly over both sides of lamb chops. Place chops on a baking sheet or platter; cover and marinate in refrigerator at least 30 minutes.
Prepare grill or grill pan (see note below).
Place chops on grill rack coated with cooking spray; cover and grill 6 minutes on each side or until desired degree of doneness.
Note: To prepare indoors, place a grill pan over high heat until hot; coat with cooking spray. Add lamb, and cook 8 minutes on each side or until desired degree of doneness.
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