Lollipop Lamb Chops with Rosemary Sauce
12 lamb rib chops, each about 1 inch thick, bones frenched (for the chops)
Extra virgin olive oil (for the chops)
Salt and freshly ground black pepper (for the chops)
2 scallions (green onions), very thinly sliced crosswise (for the chops)
Toasted sesame seeds (for the chops)
2 cloves garlic, coarsely chopped (for the sauce)
1/2 cup extra virgin olive oil, divided use (for the sauce)
2 tablespoons each of balsamic or sherry vinegar and soy sauce (for the sauce)
1 tablespoon fresh rosemary needles (for the sauce)
1/4 cup coarsely chopped onion or shallot (for the sauce)
1 teaspoon each of Worcestershire sauce and Dijon mustard (for the sauce)
Freshly ground black pepper (for the sauce)
In a small saucepan, sauté the onion and garlic in 1 tablespoon of olive oil over medium heat until softened and translucent: Do not let brown. Transfer to a blender jar.
Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire and blend. Season to taste with black pepper. Slowly drizzle in the remaining olive oil while the machine is running until the sauce is emulsified. Add a tablespoon of water if the sauce is too thick. Set aside.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 10 to 15 minutes.
Brush the lamb chops on both sides with olive oil and then season generously with salt and pepper. Grill for 4 to 6 minutes per side, or until done to your liking—135 degrees F for medium-rare. Serve with the Rosemary Sauce for dipping.
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