Grilled Lamb Chops with Rosemary Sauce

Ingredients

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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• 2

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

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• 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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• 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˚

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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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• 7

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

  

  Grill: 500˚

  

  Probe: 135˚

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• 8

  Serve with the rosemary sauce for dipping. Enjoy!

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