Grilled Lamb Chops Recipe

I love this time of year and I’m thankful that we can get outside again and use our bbq grill to do our dinner cooking several times every week. While I have basic grilling skills, my husband is much more advanced than me. When it comes to chef’ing up a great dinner via the grill, 9 chances out of 10, it’s my husband cooking it.

Today’s recipe is courtesy of Gaea, the makers of fine and gourmet olive oils. You can learn more about the company and their products by visiting their site online. Now..let’s get to their recipe!

Grilled Lamb Chops Recipe

2 Pound Unsalted Butter (8 sticks)
2 Bay Leaves (chopped)
1 Tablespoon Fresh Rosemary (chopped)
1 Cup Dried Cherries (chopped)
Freshly Ground Black Pepper (to taste)
Sweet-Hot Mustard
2 Cup Dijon Mustard
4 Loin Lamb Chops (each about 1 inch thick)
Gaea Sitia Extra Virgin Olive Oil (for brushing)
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)

Prepare a fire in a charcoal grill or preheat a gas grill.

To make the fruited mustard, in a saucepan, melt the butter over medium heat and cook until it reaches a caramel color, 3 to 4 minutes. Add the bay leaves, rosemary, dried cherries, and pepper. Mix in the sweet and dijon mustards. Refrigerate while the lamb chops are grilling.

Brush each of the chops on both sides with olive oil and season with salt and pepper. Grill for 4 to 5 minutes on each side for medium-rare lamb.

Serve immediately with the fruited mustard either beside the lamb or spooned into small ramekins and set on a plate garnished with dried cherries and herbs. (Make sandwiches the next day with any leftover lamb plus a generous slathering of the mustard.)

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