• Lollipop Lamb Chops with Rosemary Sauce
 
  • Lollipop Lamb Chops with Rosemary Sauce
 

Lollipop Lamb Chops with Rosemary Sauce

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  • Difficulty3/5
  • Prep time15 mins
  • Cook time12 mins
  • Serves6 - 8
  • HardwoodApple

Channel your inner Mesopotamian when you bite into these mighty lamb chops. These meat pops have a uniquely savory, and robust flavor that cooks hot and fast for a quick meal.

Ingredients

Extra Virgin Olive Oil1/2 cup, divided use
Onion or Shallot, coarsely chopped1/4 cup
Garlic, coarsely chopped2 cloves
Soy Sauce2 Tbsp.
Balsamic or Sherry Vinegar2 Tbsp.
Fresh Rosemary Needles1 Tbsp.
Dijon Mustard2 tsp.
Worcestershire Sauce1 tsp.
Black Pepper, freshly groundas needed

Preparation

In a small saucepan, saut 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 450F (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 - 135F for medium-rare. Serve with the Rosemary Sauce for dipping.

  • Difficulty3/5
  • Prep time15 mins
  • Cook time12 mins
  • Serves6 - 8
  • HardwoodApple