Double Lamb Chops with Rosemary-Mustard Sauce

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Step

• Step 1

  Rub the lamb chops all over with about 1 tablespoon of oil, then season well on both sides with with salt and pepper. Set aside.

  Ingredients

  • 4  double cut lamb rib chops

  • 2 Tablespoon olive oil, divided

  •  Kosher salt

  •  Freshly ground black pepper

• Step 2

  Preheat the Traeger to 450°F with the lid closed; this will take at least 15 minutes.

  450 ˚F / 232 ˚C

• Step 3

  Meanwhile, heat 1 tablespoon of the olive oil in a small sauté pan over medium heat. Add the shallot and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, until softened, about another 1 minute.

  Ingredients

  • 1  large shallot, finely chopped

  • 2  cloves garlic, finely chopped

• Step 4

  Add the chicken stock, soy sauce, vinegar, rosemary, mustard, and Worcestershire. Bring to a simmer and cook until the sauce is reduced by half and coats the back of a spoon, about 5 minutes. Keep the sauce warm while you grill the lamb chops.

  Ingredients

  • 1/4 Cup chicken stock

  • 2 Tablespoon soy sauce

  • 1 Tablespoon balsamic vinegar

  • 1 Tablespoon chopped fresh rosemary

  • 2 Teaspoon Dijon mustard

  • 1 Teaspoon Worcestershire sauce

• Step 5

  Holding a leave-in meat thermometer parallel to the work surface, insert it into the middle of the meaty end of one double chop, avoiding the bone. Place the lamb chops directly on the grill grates and grill, flipping once, until the internal temperature reaches 135°F for medium, about 4 minutes per side. (The time may vary depending on your chop size, your grill, and the weather.)

  450 ˚F / 232 ˚C

  135 ˚F / 57 ˚C

• Step 6

  Serve the lamb chops with the rosemary-mustard sauce. Enjoy!