RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Mustard-Barbecued Lamb Chops - meat
Tavern on the Green's award winning executive chef Patrick Clark, presents his lamb chops which serve a delicate yet fun meal perfect for summer barbecues. Ingredients 7 cloves of garlic 2 sprigs of fresh rosemary 2 sprigs of fresh thyme 1 table spoon of dried oregano 20 black peppercorns 1/2 cup of olive oil 12 rib lamp chops 1 tablespoon of canola oil 1 small red onion 1/2 carrot Add 1/2 serrano chili 1/4 cup of red wine vinegar 1/2 cup of ketchup 1 1/2 table spoons of dijon mustard 1 table spoon of honey garlic peeled and sliced, 2 sprigs of fresh rosemary, 2 sprigs of fresh thyme, 1 tablespoon of dried oregano, 20 black peppercorns cracked and 1/2 cup of olive oil. 2. Place 12 rib lamp chops trimmed of fat in a shallow baking dish or a ziploc plastic bag to marinate. Set aside to refrigerate overnight. 3. In a medium sized saucepan over medium high heat, add 1 small red onion peeled and diced, 1/2 carrot peeled and diced and 2 cloves of garlic, peeled and crushed. Saute for 3 minutes. Add 1/2 serrano chili seeded and 1/4 cup of red wine vinegar. Stir for 1 more minute. Add 1/2 cup of ketchup, 1 1/2 table spoons of dijon mustard, and 1 table spoon of honey. Turn the heat to low and simmer for 25 minutes. 4. Swab out with sauce that has already been saut*d for 25 minutes. Cool and puree in a blender. Strain and thin with a little water if needed. 5. Wipe the marinade off the lamb chops before placing the chops on the grill. Grill the meat until medium rare. About a minute before the lamb is done, brush the lamb chops on both sides with the mustard sauce. Cook for about 4 to 5 minutes on each side. 6. When you serve the lamb chops, spread both sides with the additional sauce. GMA
