As a food blogger, I have to cook ahead of the curve. My family is getting used to early holidays. I need to test the (fill in the blank: Thanksgiving turkey, Chinese New Year stir fry, Christmas roast beast) recipe so I can post it ahead of time.
Also, as a food blogger, I write because I love it, not because I'm raking in the mad cash. I have to keep my day job to pay for my blogging habit.
Every now and again, these two collide. I had grand plans for a St. Patrick's day feast, probably involving a lamb stew. Then the project I've worked on for a year installed over the weekend. The install went about as well as I could have hoped, but there were a string of minor issues and unrelated problems that kept me working from Friday morning until slightly after Midnight on Sunday morning.
Not to mention juggling sick kids all week. Is it just me, or has this been a particularly bad winter for colds?
My grand plans of a slow cooker stew went out the window. It was Sunday morning, I was crushed by my sleep deficit, the kids had an event scheduled for the afternoon, and I still had to do the grocery shopping.
We're out of milk and eggs - a bad sign.
My long, slow cooked dinner became a quickie St. Patrick's day stand in. Just add Guinness.
If your week has been like mine, add a shot of Irish whiskey. You deserve it.
The only saving grace was the sudden appearance of Spring. Lamb stew became grilled lamb chops, so I could sit on the deck, sip my early Guinness, and enjoy the 60°F weather.
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| After third flip, with crosshatch of grill marks. Note that the chops are rotated, now pointing Northeast. |
📖 Recipe Card
Grilled Lamb Loin Chops with Garlic, Mustard and Green Onion Marinade
- Total Time: 48 minutes
- Yield: 2 servings 1x
Description
Thick lamb loin chops marinated in garlic, green onion and honey mustard, grilled over high heat with a crosshatch of grill marks, then glazed with reserved marinade.
Ingredients
- 6 lamb loin chops (lamb T-bones), about 1 ¼ inches thick
Marinade
- 2 teaspoons kosher salt
- 4 cloves garlic, minced
- 2 green onions, trimmed and minced (white and green parts)
- 2 tablespoons honey mustard
- ¼ cup vegetable oil
Instructions
- Make the marinade: Whisk the marinade ingredients in a medium bowl into a thick paste. Set aside 2 tablespoons for glazing.
- Marinate: Add the lamb chops to the bowl, and toss to coat. Marinate for at least 30 minutes, preferably 1 to 2 hours, tossing now and then. (Or use a zip-top bag: mix the marinade in the bag, reserve 2 tablespoons, add the lamb, squeeze out the air, and flip the bag now and then.)
- Preheat the grill: Set up the grill for direct high heat. On a gas grill, preheat with all the burners on high for 15 minutes, then brush the grate clean.
- Grill: Take the chops out of the marinade, letting the excess drip off, and grill over direct high heat with the lid closed, about 8 minutes total, until well browned and 130°F inside for medium. Flip every 2 minutes, and rotate the chops 90 degrees on the second flip for crosshatch grill marks.
- Glaze and serve: Move the chops to a platter, and brush both sides with the reserved marinade. Let rest for 10 minutes, then serve.
Notes
This marinade is oily. That helps the lamb brown, but it can cause flare-ups. If your grill is prone to grease fires, pat the chops with paper towels before grilling; the glaze at the end puts the flavor back.
- Prep Time: 10 minutes
- Marinate: 30 minutes
- Cook Time: 8 minutes
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Grilled Lamb Loin Chops, Michael Symon Style
Grilled Rack of Lamb
Grilled Butterflied Leg of Lamb
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Mike V @ DadCooksDinner says
You're welcome. And, bourbon smoked sea salt sounds delicious.
Sheila Ann says
Hi! Made this last night and it turned out great. The only thing I changed is that I finished with a sprinkle of bourbon smoked sea salt. Served with roasted green beans, tzatziki and warm pita bread. Good stuff, Mike!!!
Mike V @ DadCooksDinner says
Thank you, and hang in there - spring has to be coming soon, right?
Jason Rice says
I stumbled upon your blog looking up something about corned beef I believe. (I forgot how I found it, actually, but I've had your blog bookmarked for several days now...)
Like you, I'm a dad who cooks dinner every night, and also have been blogging about it at EatsForAllAges.com. I'm quite a bit newer to both being a blogger and a dad than you, but just wanted to say I really like your blog and will definitely be following you and digging through your older posts. This lamb looks awesome, and I will try it out soon if it ever warms up around here!
Mike V @ DadCooksDinner says
Thank you. Enjoy the Genesis - it's a great grill.
Marcy Holmes says
It's not just you - it's been a terrible year for colds. I've only gotten one, but it knocked me flat. Meanwhile my co-workers were constantly out either sick themselves or with sick kids at home.
I'm going to try this recipe for sure. I've only tried lamb a couple times and it's always prepared the same way - this looks like a nice change of pace.
I recently purchased a Genesis. Hopefully I'll get to try the rest of your book's bbq tips soon.