Tuesday, March 24, 2009

Mustard-Crusted Lamb Chops

Lovely dish for St. Paddy's Day, if it's warm enough out to grill (in our house it always is, even in January, but we're strange like that). This is basically a scaled down recipe of this Cooking Light one.

Mustard-Crusted Lamb Chops

1 tbsp and 1 tsp stone-ground mustard
1 tbsp chopped fresh rosemary
1 tbsp red wine vinegar
1/4 tsp Worcestershire sauce
1/8-1/4 tsp salt
1/8-1/4 tsp freshly ground black pepper
2-3 garlic cloves, minced
4 (4-ounce) lamb loin chops, trimmed
Cooking spray

Combine first 7 ingredients in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.

Prepare grill to medium-high heat.

Remove lamb from bag. Place lamb on grill rack coated with cooking spray; cook 6 minutes on each side or until medium-rare or desired degree of doneness.

Remove from grill, cover with tented foil and let rest 5 minutes. Serve with Colcannon.

Wine Pairing: We had the leftover chops with a merlot.

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