Tarragon-Dijon Marinated Lamb Chops
February 3, 2014
To say that my daughter loves lamb chops would be an understatement. In fact, although she is only nine years old, I have seen her knock off an entire rack herself. Today, I’m firing up the grill for one of her favorite lamb recipes, mustard and tarragon marinated double chops.
1 tbsp. Dijon mustard
¼ cup white balsamic vinegar
2 tbsp. extra virgin olive oil
¼ tsp. dried rosemary
¼ tsp. dried tarragon
2 cloves garlic minced
1 shallot, minced
½ tbsp. lavender sea salt
½ tsp. cracked black pepper
1 rack of lamb cut in to four double bone chops
Combine the first nine ingredients in a medium sized mixing bowl. Add the lamb chops to the mixture and stir to coat the chops evenly. Refrigerate the chops for at least four hours or over night.
Prepare the grill for medium-high heat cooking. Remove chops from the marinade and pat dry. Place chops on the grill and cook for 8-10 minutes per side until they reach an internal temperature of 130-135 degrees for medium rare.
Remove chops from the heat and serve immediately.
- Clint Cantwell, Grilling.com Editor