Double Lamb Chops with Rosemary-Mustard Sauce
What’s better than a lamb rib chop? A Double Lamb Chops with Rosemary-Mustard Sauce! If you can only find single chops, buy a whole rack and cut it so that each portion features two ribs.
Bones not “frenched?” You can scrape off the excess fat, cartilage, and meat on the bones. This makes for a very elegant presentation.
4 Double cut lamb rib chops
2 Tablespoon olive oil, divided
Freshly ground black pepper
1 large shallot, finely chopped
2 cloves garlic, finely chopped
1/4 Cup chicken stock
2 Tablespoon soy sauce
1 Tablespoon balsamic vinegar
1 Tablespoon chopped fresh rosemary
2 Teaspoon Dijon mustard
1 Teaspoon Worcestershire sauce
Rub the lamb chops all over with about one tablespoon of oil, then season well on both sides with salt and pepper. Set aside.
Preheat the Traeger to 450°F with the lid closed; this will take at least 15 minutes.
Meanwhile, heat one tablespoon of the olive oil in a small sauté pan over medium heat. Add the shallot and cook, stirring occasionally, until softened but not browned, about five minutes. Add the garlic and cook, stirring, until softened, about another one minute.
Add the chicken stock, soy sauce, vinegar, rosemary, mustard, and Worcestershire. Bring to a simmer and cook until the sauce is reduced by half and coats the back of a spoon, about five minutes. Keep the sauce warm while you grill the lamb chops.
Holding a leave-in meat thermometer parallel to the work surface, insert it into the middle of the meaty end of one double chop, avoiding the bone. Place the lamb chops directly on the grill grates and grill, flipping once, until the internal temperature reaches 135°F for medium, about four minutes per side. (The time may vary depending on your chop size, your grill, and the weather.)
Serve the lamb chops with the rosemary-mustard sauce. Enjoy!
Recipe and photo from Traeger.