GrillinFools
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”!
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!
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
For this recipe, combine all the ingredients, except for the lamb chops, in a bowl and mix well.
Place your chops into a large Ziploc bag and pour your marinade over the lamb.
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.
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.
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.
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!!
We plated our lamb with goat cheese grits and sautéed spinach!
HAPPY GRILLING!!
If you have any questions about the grilled lamb chops, feel free to comment below.
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Marinated Lamb Chops
Ingredients
Marinade Ingredients
- 1 tbsp fresh rosemary
- ½ tbsp dried thyme
- 2 clove garlic minced
- 1 tbsp dijon mustard
- 3 tbsp balsamic vinegar
- ½ cup olive oil
- 8 lamb chop about ¾ inch thick
Sauce Ingredients
- 4 tbsp salted butter divided
- 1 stalk celery finely chopped
- ½ onion medium, finely chopped
- ½ cup mushrooms thinly sliced
- ¼ cup flour
- 2 cup chicken broth divided
- ¼ cup bourbon
- 1 tsp fresh rosemary finely chopped
- 1 tsp dried thyme
Instructions
Marinade Instructions
- Combine all the ingredients, except for the lamb chops, in a bowl and mix well
- Place the lamb chops in a Ziplock bag and pour the marinade over the meat, working the marinade into each chop
- Place in the fridge for 2-12 hours
- Remove from the fridge and place on the counter to come to room temperature while you prepare the grill
- Prepare the grill for high heat grilling
- 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
- Remove from the grill, spoon the sauce over and serve
Sauce Instructions
- 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
- 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 and 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
- Pour over the lamb chops and serve
Tom Jones
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2 comments
Dave
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.
Jack
I’m sure the goat will love it. They eat anything, so this would be a treat (lol)