By Traeger Kitchen
What’s better than a lamb rib chop? A double lamb rib chop! If you can only find single chops, buy a whole rack and cut it so that each portion features two ribs. If the bones have not been "Frenched," you can do that yourself by scraping off the excess fat, cartilage, and meat on the bones; it's not necessary but makes for a more elegant presentation.
|4||double cut lamb rib chops|
|2 Tablespoon||olive oil, divided|
|Freshly ground black pepper|
|1||large shallot, finely chopped|
|2||cloves garlic, finely chopped|
|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|
Double Lamb Chops with Rosemary-Mustard Sauce
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.
4 double cut lamb rib chops
2 Tablespoon olive oil, divided
Freshly ground black pepper
Preheat the Traeger to 450°F with the lid closed; this will take at least 15 minutes.
450 ˚F / 232 ˚C
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.
1 large shallot, finely chopped
2 cloves garlic, finely chopped
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.
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
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
Serve the lamb chops with the rosemary-mustard sauce. Enjoy!
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