Marinated Lamb Chops 12

The footprints you see here are not proof of the Abominable Snowman, but merely a St. Louis Grillin’ Fool trying a new grilled lamb recipe during a St. Louis “Spring”!

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I grilled these lamb chops while mother nature was dumping a foot of the white stuff all over us, but it wasn’t during the winter. That was in late March, after Spring was supposed to have sprung!

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Grilled Lamb Chops Ingredients:

1 tbsp rosemary
½ tbsp thyme
2 cloves garlic, minced
1 tbsp dijon mustard
3 tbsp balsamic vinegar
½ cup olive oil
8 lamb chops, about ¾ inch thick

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For this recipe, combine all the ingredients, except for the lamb chops, in a bowl and mix well.

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Place your chops into a large Ziploc bag and pour your marinade over the lamb.

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Close your Ziploc and massage the bag, ensuring all the chops are covered with the marinade.  You want that robust flavor to cover all your lamb chops.  Put the bag into the refrigerator for 2 to 12 hours.

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Once the chops have had the chance to absorb the flavors of the marinade, remove the lamb from the refrigerator and allow them to come up to room temperature (about 20 minutes or so).

For this recipe, prepare the grill for high heat grilling. For the Big Green Egg, put a healthy load of lump charcoal in the bottom of the grill and put the grill grate on to get hot. If the grate is cold when the lamb goes on, they will cook before you get a good sear.

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At this thickness, the lamb need only about 2-3 minutes on each side for rare, 4-5 for medium rare and 5-6 for medium.

Marinated Lamb Chops 12

Sauce Ingredients (optional, but recommended!!)

4 tbsp butter, divided
1 stalk celery, finely chopped
½ medium onion, finely chopped
½ cup thinly sliced mushrooms
¼ cup flour
2 cups chicken broth, divided
¼ cup bourbon
1 tsp rosemary, finely chopped
1 tsp thyme

For the sauce, heat half the butter (2 tbsp) in a saucepan over medium heat.  Add celery and onion and sauté until they are tender, stirring occasionally (onion should become translucent).  Add your mushrooms and cook until those are also tender.  These will be the flavor bases for your sauce.

Now, reduce the heat to low and add the other 2 tbsp butter, stirring until the butter melts.  Add the flour gradually, stirring CONSTANTLY!!  Your mixture will have a pasty consistency.  Add 1 cup broth slowly, stirring as you go until the sauce thickens, also known as a roux.  Remove the sauce from the heat and stir in the bourbon, then add the remaining broth, rosemary, and thyme.  Return your concoction to the heat and bring to a boil over medium high heat. Reduce and simmer for approximately 15 minutes, stirring occasionally.  Add salt and pepper to taste and you are ready for a fantastic pairing with the lamb and sauce!!

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We plated our lamb with goat cheese grits and sautéed spinach!

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HAPPY GRILLING!!

If you have any questions about the grilled lamb chops, feel free to comment below or email me.

Click here if you liked the grilled lamb chops and want to see other grilling recipes done with lamb.

Also, you can follow the Grillin’ Fools on Facebook and post your grilling pictures, share a grilling recipe or two, or join the general grilling conversation.  You can follow us on Twitter@GrillinFool (no S).

Marinated Lamb Chops
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
Marinade Ingredients
  • 1 tbsp rosemary
  • ½ tbsp thyme
  • 2 cloves garlic, minced
  • 1 tbsp dijon mustard
  • 3 tbsp balsamic vinegar
  • ½ cup olive oil
  • 8 lamb chops, about ¾ inch thick
Sauce Ingredients
  • 4 tbsp butter, divided
  • 1 stalk celery, finely chopped
  • ½ medium onion, finely chopped
  • ½ cup thinly sliced mushrooms
  • ¼ cup flour
  • 2 cups chicken broth, divided
  • ¼ cup bourbon
  • 1 tsp rosemary, finely chopped
  • 1 tsp thyme
Instructions
Marinade Instructions
  1. Combine all the ingredients, except for the lamb chops, in a bowl and mix well
  2. Place the lamb chops in a Ziplock bag and pour the marinade over the meat, working the marinade into each chop
  3. Place in the fridge for 2-12 hours
  4. Remove from the fridge and place on the counter to come to room temperature while you prepare the grill
  5. Prepare the grill for high heat grilling
  6. Place the lamb chops on the hot grill - sear on each side for 2-3 minutes for rare, 4-5 minutes for medium rare and 5-6 minutes for medium
  7. Remove from the grill, spoon the sauce over and serve
Sauce Instructions
  1. Heat half the butter (2 tbsp) in a saucepan over medium heat
  2. Add celery and onion and sauté until they are tender, stirring occasionally (onion should become translucent)
  3. Add your mushrooms and cook until those are also tender
  4. Reduce the heat to low and add the other 2 tbsp butter, stirring until the butter melts
  5. Add the flour gradually, stirring CONSTANTLY!!
  6. Your mixture will have a pasty consistency
  7. Add 1 cup broth slowly, stirring as you go and until the sauce thickens, also known as a roux
  8. Remove the sauce from the heat and stir in the bourbon, then add the remaining broth, rosemary, and thyme
  9. Return your concoction to the heat and bring to a boil over medium high heat. Reduce and simmer for approximately 15 minutes, stirring occasionally
  10. Add salt and pepper to taste
  11. Pour over the lamb chops and serve
 

Tom Jones

Tom Jones

Tom Jones

@GrillinFool

https://t.co/lVWgniik3V - #GrillPorn abounds here. All meat, all the time!
Briskets from @saltlickbbq here in Downtown St. Louis at @qintheloustl! So many of you say… https://t.co/1WT51dZ2yy https://t.co/jWocXJffvE - 12 hours ago
Tom Jones

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2 comments

This is a very good way to fix lamb. My wife said ” This is good enough for company!” I think I will try the sauce on some elk and venison. Friend wants to try it on goat as well. Thanks.

Reply

I’m sure the goat will love it. They eat anything, so this would be a treat (lol)

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