Categories: Grilling
Ingredients
- 8 4-inch rosemary sprigs
- 8 lamb loin chops, boned
- 1 garlic clove, crushed
- 2 tsp black pepper
- 1 tbsp. balsamic vinegar
- 1 tbsp. olive oil
- Kosher salt
- For Dressing:
- 1 tbsp. Dijon
- 2 tbsp. finely chopped fresh mint leaves
- 3 tbsp. fresh lemon juice
- 1/3 cup olive oil
- Salt and black pepper, to taste
Directions
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For skewers, strip the leaves from the rosemary sprigs, leaving a few leaves at one end of each stalk. Sharpen the other end to a point with a knife
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Trim off excess fat from chops. Cut around the bone to release the meat. Pull the flap round each chop to make a round shape. With a small, sharp knife make a slit through the chop, passing first through the flap. Push the sharp end of the rosemary sprig through the slit to secure.
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Combine garlic, pepper, vinegar, and oil. Rub onto both sides of lamb. Cover and refrigerate for 30 minutes.
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For dressing, combine Dijon, mint, and lemon juice. Gradually whisk in oil to make a thick dressing. Add salt and pepper to taste. Grill skewered lamb over hot coals for 3 minutes per side for medium rare. Sprinkle with salt and pepper. Top with dressing and serve hot.