Herb Balsamic Lamb Chops
Ingredients
A note about gluten: When a gluten-free mustard is used, this recipe is gluten free.
½ cup
Kowalski's Extra Virgin Olive Oil
¼ cup
Kowalski's Balsamic Vinegar
1 tbsp.
Kowalski's Pure Honey
1 tbsp.
chopped fresh oregano (or 1 tsp. dried)
2 cloves
garlic, minced
2 tsp.
Dijon mustard
¼ tsp.
freshly ground Kowalski's Sea Salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
8
(1 ¼-1 ½" thick) lamb rib chops (about 3 ½ lbs. total)
Directions
- In a small mixing bowl, whisk together all ingredients except chops.
- Place chops in a baking dish; pour marinade over chops, turning chops to thoroughly coat. Cover and refrigerate for 1 hr., turning chops occasionally.
- Preheat a grill to medium-high heat; clean grill grates.
- Remove chops from marinade; discard marinade.
- Arrange chops on preheated grill; cook until slightly pink in the center and meat reaches an internal temperature of 140° (10-14 min.), turning once when dark grill marks form and meat releases easily from grill grates.
- Remove chops from grill; tent loosely with foil and let rest for 5 min. before serving.
