This quick grill dish makes it easy to come home after work and eat well. The secret is in the simple sauce all seasoned up with the classic flavor partners that lamb loves the most—rosemary and Dijon mustard.

　　

Ingredients

feeds 4

　　

The Sauce

2 tablespoons butter

　　1/3 cup chopped shallot

　　Pinch each of kosher salt and black pepper

　　4 large cloves garlic, chopped

　　3/4 cup red wine

　　1 sprig rosemary

　　1/4 cup Dijon mustard

　　1 cup Mutha Sauce (page 165)

　　Juice of 1/4 lemon

　　1 tablespoon honey

　　1/4 cup sliced scallion

　　

The Lamb

8 center-cut loin lamb chops (2 1/2 to 3 pounds)

　　Olive oil

　　Lemon pepper

　　

Step 1

Fire up the grill. While that’s heating, make the sauce. Toss the butter into a small saucepan and melt over medium heat. Add the shallots, season with salt and pepper, and cook til just wilted. Toss in the garlic and cook for 1 minute more.

　　

Step 2

Splash in the red wine and add the rosemary and mustard. Raise the heat to high, and reduce the sauce rapidly for 2 to 3 minutes. Mix in the Mutha Sauce, lemon juice, and honey and simmer for a minute or two to blend the flavors. Keep warm.

　　

Step 3

Rub the chops down with oil. Season both sides with a generous sprinkling of lemon pepper. Place over the coals. Cook for about 4 minutes, then flip the chops and cook for another 3 to 4 minutes, or til a rosy medium-rare, 130° to 135°. Pull them off the grill.

　　

Step 4

Fish out the rosemary sprig from the sauce, and stir in the scallions. Pour it over the chops and enjoy.

　　Cooks' Note

　　It’s not unusual for the fat cooking off the edges of lamb chops to make the grill flare up. If this happens, cover the grill to choke off all the air. In a few seconds the flames will die down and you can uncover the grill again.

　　Dinosaur Bar-B-QueTen Speed Press