Pan-Grilled Lamb Shoulder Chops
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Grain Mustard (whole-)1 tbsp
Rosemary (chopped fresh)3 cloves
Garlic (minced)1 cup
Extra-Virgin Olive OilDirections:
1
To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl
2
Gradually whisk in the oil and season with pepper
3
Transfer the marinade to a large sealable plastic bag
4
Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat
5
Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12
6
Remove the chops from the marinade and transfer them to a plate
7
Discard the marinade
8
Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry
9
Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes
10
Raise the heat to medium-high
11
Season the chops with salt
12
Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes
13
To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more
14
(The chops will have only cooked on one side at this point
15
) Set the chops aside and repeat with the remaining 2 chops
16
Return the first set of chops to the pan to cook them on the other side
17
Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes
18
Repeat with the other chops
19
Let the chops rest for about 5 minutes and serve