Yield: 1 servings
|7 \N||Cloves garlic|
|2 \N||Sprigs fresh rosemary|
|2 \N||Sprigs fresh thyme|
|1 \N||Table spoon of dried oregano|
|20 \N||Black peppercorns|
|½ cup||Olive oil|
|12 \N||Rib lamp chops|
|1 tablespoon||Canola oil|
|1 small||Red onion|
|½ \N||Serrano chili|
|¼ cup||Red wine vinegar|
|1½ \N||Table spoons of dijon mustard|
1. In a small bowl, combine 5 cloves of garlicÑpeeled and sliced, 2 sprigs of fresh rosemary, 2 sprigs of fresh thyme, 1 tablespoon of dried oregano, 20 black peppercornsÑcracked and ½ 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 onionÑpeeled and diced, ½ carrotÑpeeled and diced and 2 cloves of garlic, peeled and crushed. Saute for 3 minutes. Add ½ serrano chiliÑseeded and ¼ cup of red wine vinegar. Stir for 1 more minute. Add ½ cup of ketchup, 1½ table spoons of dijon mustard, and 1 table spoon of honey.
Turn the heat to low and simmer for 25 minutes.
4. Swap out with sauce that has already been sautd 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 saucen.
Converted by MC_Buster.
NOTES : 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.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.