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
Scale
- 6 lamb loin chops (lamb T-bones), about 1 1/4 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
- 1/4 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