My go to marinade for lamb chops, racks and butterflied leg of lamb. Recipe can be doubled or tripled, depending on the amount of lamb you have. The lamb is delicious cooked on the barbecue or you can use the oven broiler.
Makes Enough Marinade For 6 – 8 Double Loin Lamb Chops
2 cloves garlic
2 Tbsp. Dijon mustard
2 Tbsp. soy sauce
1 Tbsp. fresh rosemary chopped
½ cup EVO
Freshly ground pepper
Puree the garlic on a cutting board by sprinkling with a bit of coarse salt and using a chef’s knife, press and spread the garlic until it becomes a paste. Place in a small bowl. Add Dijon, soy sauce and rosemary. Slowly whisk in the oil until emulsified. Pour onto the lamb turning the chops over until well coated, cover, place in the fridge overnight, turning over the the morning.
Helpful link to cooking times: Grilling Chart.
