Today's Recipe is: Grilled Lamb Chops
I don't know anyone who has tasted Grilled Lamp chops and didn't like them.
When grilled right they are mouth watering and full of delicious flavor. The picture above just makes my mouth water, how about you?
Note: The secret in the flavoring is the vegetable stock and of course FRESH Rosemary herbs.
So let's get started:
Ingredients:
1 (2-pound) rack of lamb, frenched
1 cup grape jelly
1 cup Dijon mustard
1 cup Vegetable stock (Home made preferable)
½ cup butter
½ cup minced shallots
2 teaspoons minced fresh rosemary
Directions:
1) Whisk together jelly and mustard in a small bowl. Brush over lamb to coat completely. Cover and refrigerate overnight. Very important, if you can, to let your meat marinate. You have a moist and delicious tasting chop as a finished dished.
2) Preheat the grill. Remove lamb chops from marinade, shaking off any excess liquid. Place the Lamb chops on the grill and cook 5 minutes on each side, turning once, basting from time to to time with marinade sauce.
3) Meanwhile, prepare the sauce: Combine vegetable, butter, shallots, and rosemary in a small saucepan; bring to a boil over high heat. Reduce to a simmer and cook until reduced by half and thick, about 10 minutes.
4) To serve, pour sauce over warm lamb. You can serve rice or bake or mashed potatoes.
Simply a hardy dish. Please let your comments on how the recipe worked out for you and your family!
Bon appetite.
I don't know anyone who has tasted Grilled Lamp chops and didn't like them.
When grilled right they are mouth watering and full of delicious flavor. The picture above just makes my mouth water, how about you?
Note: The secret in the flavoring is the vegetable stock and of course FRESH Rosemary herbs.
So let's get started:
Ingredients:
1 (2-pound) rack of lamb, frenched
1 cup grape jelly
1 cup Dijon mustard
1 cup Vegetable stock (Home made preferable)
½ cup butter
½ cup minced shallots
2 teaspoons minced fresh rosemary
Directions:
1) Whisk together jelly and mustard in a small bowl. Brush over lamb to coat completely. Cover and refrigerate overnight. Very important, if you can, to let your meat marinate. You have a moist and delicious tasting chop as a finished dished.
2) Preheat the grill. Remove lamb chops from marinade, shaking off any excess liquid. Place the Lamb chops on the grill and cook 5 minutes on each side, turning once, basting from time to to time with marinade sauce.
3) Meanwhile, prepare the sauce: Combine vegetable, butter, shallots, and rosemary in a small saucepan; bring to a boil over high heat. Reduce to a simmer and cook until reduced by half and thick, about 10 minutes.
4) To serve, pour sauce over warm lamb. You can serve rice or bake or mashed potatoes.
Simply a hardy dish. Please let your comments on how the recipe worked out for you and your family!
Bon appetite.
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