A family recipe and my favorite orange cookies served as the basis for this dish. I hope you find it as enjoyable as I do! Baking the day before serving will maximize flavor.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 chops |
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 ½ tablespoons minced fresh rosemary
- ¾ medium lemon, juiced
- 6 cloves garlic, minced
- ¾ teaspoon Dijon mustard
- salt to taste
- 4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8″ fat, raw
Instructions
- Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chops from the marinade and shake off excess. Discard the remaining marinade.
- Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.
- You can use a combination of loin chops and ribs, if preferred.
Reviews
We liked it even though I forgot the dijon mustard. Wish I’d. had more rosemary. It was good. I’d make it again but probably on short ribs or some other meat.
Throw away your other recipes for lamb. Once you make this, you won’t want to make it any other way. Yumski!
These were a hit with my wife. I had to use the oven to cook them, 350 for 20 minutes. I then seared them in a pan to finish them. Even though I only marinated them for 2 hours, the taste was wonderful.
Loved the flavor in these but they would have been overcooked as directed. 4 minutes a side is all you need and then let them rest. Excellent!