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Bump & Run Lamb Chops




Source of Recipe


rc-Mand


List of Ingredients










4 lamb chops
Wet Rub

2 tablespoons mint jelly
1/4 cup olive oil
1 tablespoon balsamic vinegar
juice of 1/2 lemon
juice of 1/2 lime
2 tablespoons Dijon mustard
6 cloves minced garlic
1 tablespoon dried crushed oregano
2 tablespoons chopped fresh rosemary - remove from sprigs
1 teaspoon salt
1/2 teaspoon black pepper







Recipe



1. Place the wet rub ingredients in a blender or food processor and blend until smooth.

2. Place the lamb chops in a plastic container and cover with the wet rub. Cover the container

and place the lamb in the refrigerator for a minimum of 3 hours.

3. Remove the lamb chops from the container and discard the wet rub.

4. Preheat your Coleman Road Trip GRILL® to medium. Place the lamb chops on the grill and cook on both sides until they reach your desired level of doneness. TIP: you can check with a meat thermometer. The temperature will be approximately 160 to 165 degrees for medium. You can always make a slit with a small knife to check for doneness. Don't overcook the chops.

5. Remove from the grill and enjoy.

Yields 4 portions.