My sister always talks to me about the racks of lamb she prepares (on almost a weekly basis). I will post her recipe sometime.
I haven’t had lamb more than maybe a couple of times, but on Mother’s Day this year, I wanted to try something special and different. I found this recipe through a google search of “lamb pops”. These were described as an appetizer, but could easily be a main dish. I bought a rack and cut them into mini chops, let them marinate and had Jeff grill them.
Oh my, they smelled amazing when they hit the hot grill. They were wonderfully delectable and rich – the flavors melded nicely. I would definitely make this recipe again.
2-3 pounds of boneless lamb butterflied (cut into mini chops) – I buy my mini rack at Trader Joe’s
½ cup Dijon mustard
½ cup red wine (preferably the same wine you will be serving with the meal)
¼ cup soy sauce
4 garlic cloves
2 tablespoons dried rosemary
Mix the ingredients together and rub on the meat. Refrigerate 2-4 hours. Take out of refrigerator 30 minutes before grilling.
Preheat gas grill to 350-400 degrees.
Cook on one side for five minutes. Turn and grill other side for five minutes. Continue cooking until meat reaches an internal temp of at least 145 degrees (medium rare) or 160 (medium).
Remove from heat; let meat sit for a few minutes. Enjoy.