Étapes

• Step 1

  In a small saucepan, sauté the onion and garlic in 1 tablespoon of olive oil over medium heat until softened and translucent. Do not let brown.

  Ingrédients

  • 1/2 Cup huile d’olive extra vierge

  • 1/4 Cup coarsely chopped onion or shallot

  • 2 Clove garlic, coarsely chopped

• Step 2

  Transfer to a blender. Add the soy sauce, vinegar, rosemary, mustard and Worcestershire sauce, blend.

  Ingrédients

  • 2 Tablespoon sauce soya

  • 2 Tablespoon balsamic or sherry vinegar

  • 1 Tablespoon romarin frais

  • 2 Teaspoon moutarde de Dijon

  • 1 Teaspoon sauce Worcestershire

• Step 3

  Season to taste with black pepper. Slowly drizzle in the remaining olive oil while the machine is running until the sauce is emulsified.

  Ingrédients

  • As Needed poivre noir fraîchement moulu

• Step 4

  Add a tablespoon of water if the sauce is too thick. Set aside.

• Step 5

  When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 6

  Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.

  Ingrédients

  • 4  (8 oz) lamb chops

  • As Needed Sel et Poivre

• Step 7

  Grill until lamb chops reach an internal temperature of 135℉ for medium-rare, about 4 to 6 minutes per side.

  00:12

  450 ˚F / 232 ˚C

  135 ˚F / 57 ˚C

• Step 8

  Serve with the rosemary sauce for dipping. Enjoy!