Grilled Lamb Chops with Lemon and Thyme
Ingredients
- 2 French-cut racks of lamb (8 ribs each), trimmed of excess fat
- 1/2 cup Dijon mustard
- 1/2 cup fresh lemon juice
- 6 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- 3 tablespoons chopped fresh thyme (or 3 teaspoons dried thyme leaves)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2/3 cup extra virgin olive oil
Instructions
Cut racks into individual rib chops. Places chops in a large resealable plastic bag. Set aside. In a small bowl, combine Dijon mustard, lemon juice, balsamic vinegar, garlic, thyme, pepper and salt. Gradually whisk in oil. Pour 1 cup of marinade over lamb chops. Reserve remaining marinade. Seal bag; gently turn to evenly coat lamb with marinade. Marinate in the refrigerator for 1-4 hours. Remove chops from fridge and allow to come to room temperature, about 20 minutes.
Prepare grill for direct cooking. Remove chops from marinade and place on hot grill. Discard used marinade. Close lid and cook over direct high heat 2-3 minutes per side for medium rare. Time will vary slightly based on the thickness of each chop. Remove chops from grill; tent with foil and allow to rest 5 minutes before serving. Serve with reserved marinade on the side.
Makes about 4-6 servings.