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Grilled Mustard Lamb Chops with Fresh Mint Sauce

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"The aroma and flavor of grilled foods brings back memories of lazy summer afternoons and relaxed meals with loved ones. These lamb chops couldn't be easier, with a simple mix of two mustards and garlic. The mint sauce is reminiscent of the familiar green jelly but with a fresh twist that will make it a favorite."

List of Ingredients

â—¦ ¼ cup honey
â—¦ ½ cup chopped fresh mint leaves
â—¦ 3 tablespoons white wine vinegar
â—¦ Kosher salt and freshly ground pepper
â—¦ 4 double-cut lamb rib chops, about 6 ounces each and cut 1 ½ inches thick
â—¦ 3 tablespoons Dijon mustard
â—¦ 3 tablespoons stone-ground coarse mustard
â—¦ 1 tablespoon extra-virgin olive oil, plus more for the grill
â—¦ 2 cloves garlic, minced to a paste


Recipe

To make the mint sauce, in a small saucepan, bring the honey to a simmer over medium heat. Pour into a small bowl. Stir in the mint, vinegar, and season with salt. Let cool completely.

Season the lamb on both sides with 1 ½ teaspoons salt and 1 teaspoon pepper. In a small bowl, stir the Dijon and coarse mustards with the oil and garlic to combine. Spread the mustard mixture generously on the meaty sides of the lamb chops. Cover and refrigerate for at least one and up to four hours. Let stand at room temperature for 15 to 30 minutes.

Prepare an outdoor grill for direct cooking over medium-high heat. Brush the grill grate clean and lightly oil the grate. Grill the lamb, with the lid closed, turning once or twice, until an instant-read thermometer inserted through the side into the center of a chop reads 130° F for medium-rare meat, about 10 minutes. If the lamb flares up, move the chops to the perimeter of the grill, not directly over the coals (or turn one burner of a gas grill off, and transfer the chops to the grate over the off burner). Remove from the grill and let stand for 3 minutes. Serve hot, with the mint sauce passed on the side.

Makes 6 servings



• Change It Up:
Add about 2 teaspoons finely chopped fresh green chile, such as jalapeño or serrano, to the mint sauce.