Afraid to try to grill Lamb chops?
Well don’t, just follow these easy steps and you will be on your way to serving the best grilled lamb chops in your neighborhood! You do not want to buy previously frozen, and New Zealand lamb chops i have always felt were the best buy, decent price is roughly 8.99 a lb. They are sold as a rack, depending on your butcher he may be able to cut into single or double chops. Also most rack of lamb I’ve found the bone is partly french-ed
16 lamb chops double cut to 8 lamb chops (about ¾ inch thick)
4 Sprigs fresh rosemary, finely minced
1 cup of lamb stock (made from bones cut from original rack) or you can use a low sodium chicken stock.
2 tsp cornstarch
2 tsp lemon zest
3 Tbsp lemon juice
3 tsp Dijon mustard
3 garlic cloves minced
3 Tbsp olive oil
Salt and pepper to taste
For the marinade
Blend together olive oil, garlic cloves, salt, pepper, and 1 tsp of lemon zest. Using a zip lock bag place lamb chops and marinade, in bag add fresh cleaned rosemary sprigs. Mix thoroughly before sealing Refrigerate overnight or a least 8 hours.
Pre heat broiler or indoor grill pan
Pre heat broiler or a lightly oiled grill to medium heat. Grill lamb for 5-10 minutes. If you want your lamb rare then 2-3 minutes a side. For medium rare 5 minutes a side. Lamb chops you never want to over cook as it can become very tough. Turn lamb over half way through grilling. Allow lamb to rest for five minutes.
For the lemon sauce
Stir the lamb/chicken stock and cornstarch in a 1 quart saucepan until the mixture is smooth. Stir in lemon zest, lemon juice, and mustard. Cook and stir over medium heat until the mixture boils and thickens. Serve over lamb