Grilled Lamb Chops with Rosemary Sauce

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  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.

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  Ingredients

  • 1/2 Cup extra-virgin olive oil

  • 1/4 Cup coarsely chopped onion or shallot

  • 2 Clove garlic, coarsely chopped

• 2

  Transfer to a blender. Add the soy sauce, vinegar, rosemary, mustard and Worcestershire sauce, blend.

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  Ingredients

  • 2 Tablespoon soy sauce

  • 2 Tablespoon balsamic or sherry vinegar

  • 1 Tablespoon fresh rosemary

  • 2 Teaspoon Dijon mustard

  • 1 Teaspoon Worcestershire sauce

• 3

  Season to taste with black pepper. Slowly drizzle in the remaining olive oil while the machine is running until the sauce is emulsified.

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  Ingredients

  • As Needed freshly ground black pepper

• 4

  Add a tablespoon of water if the sauce is too thick. Set aside.

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• 5

  When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

  

  Grill: 500 ˚F

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• 6

  Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.

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  Ingredients

  • 4 (8 oz) lamb chops

  • As Needed salt and pepper

• 7

  Grill until lamb chops reach an internal temperature of 135℉ for medium-rare, about 4 to 6 minutes per side.

  

  Grill: 500 ˚F

  

  Probe: 135 ˚F

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• 8

  Serve with the rosemary sauce for dipping. Enjoy!

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