Marinaded Lamb Shoulder Chops
Make marinade for chops in the morning, for an quick evening’s dinner.
Ingredients
- 2 Tbsp whole grain mustard
- 3 cloves garlic, minced
- 1 Tbsp chopped rosemary (fresh or dried)
- 1 tsp kosher salt
- ground pepper to taste
- equal parts lemon juice and olive oil:
- 1/2 cup squeezed lemon juice
- 1/2 cup extra-virgin olive oil
- 4 to 6 lamb shoulder chops (6 – 8 oz each)
Directions:
- In a small bowl, add mustard, garlic, rosemary, salt, pepper and lemon juice and stir. Slowly whisk in olive oil.
2. Rinse off chops, pat dry and put in a large re-sealable plastic bag.
3. Pour marinade into bag. seal and shake to coat. Store in refrigerator for at least 4 hours (or 1 hour at room temperature)
4. Remove chops from bag, and pat dry so no additional marinade on chops.
5. Preheat large cast-iron grill pan over medium heat for apprx 5 minutes. Increase heat to medium-high.
6. Place half the chops on grill pan, cook 3 minutes or until grill marks on bottom. To make crossed grill marks, turn each chop, cook for 3 more minutes.
7. With chops only cooked on one side, remove to plate and repeat with remaining half of chops.
8. Return first group of chops to pan, reduce heat to medium low and cook for 2 minutes. Repeat with the second group of chops. Chops will be medium rare.