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Grilled Lamb Chops with Rosemary Sauce

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Apple

This simple and classic lamb chop dinner just got even better thanks to an infusion of herby goodness from a homemade rosemary sauce.

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  • 1/2 Cup extra-virgin olive oil

  • 1/4 Cup coarsely chopped onion or shallot

  • 2 Clove garlic, coarsely chopped

  • 2 Tablespoon soy sauce

  • 2 Tablespoon balsamic or sherry vinegar

  • 1 Tablespoon fresh rosemary

  • 2 Teaspoon Dijon mustard

  • 1 Teaspoon Worcestershire sauce

  • freshly ground black pepper

  • 4 (8 oz) lamb chops

  • salt and pepper

  • 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.

    • 1/2 Cup extra-virgin olive oil

    • 1/4 Cup coarsely chopped onion or shallot

    • 2 Clove garlic, coarsely chopped

  • 2

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

    • 2 Tablespoon soy sauce

    • 2 Tablespoon balsamic or sherry vinegar

    • 1 Tablespoon fresh rosemary

    • 2 Teaspoon Dijon mustard

    • 1 Teaspoon Worcestershire sauce

  • 3

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

    • As Needed freshly ground black pepper

  • 4

    Add a tablespoon of water if the sauce is too thick. Set aside.
  • 5

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F

  • 6

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

    • 4 (8 oz) lamb chops

    • As Needed salt and pepper

  • 7

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

    500 ˚F

    135 ˚F

  • 8

    Serve with the rosemary sauce for dipping. Enjoy!