Australian Lamb and Wine, No Better Way to Dine!

PUBLISHED ON: 08.01.2010
What is the best way to showcase Australian wines? 
Grilled baby lamb chops with garlic and mustard
Elegant, romantic and makes an impressive presentation.
Grilled Lamb Chops with Garlic and Mustard
Serves 4
Recipe from Bobby Flay

1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
3 cloves garlic, finely chopped
2 tablespoons red wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon finely chopped fresh thyme leaves
2 teaspoons Spanish paprika
Coarsely ground black pepper
12 ( 3-ounce) baby lamb chops, frenched
Kosher salt
1.  Heat your grill to high.
2.  Whisk together both the mustards, the garlic, vinegar, soy sauce, oil, honey, thyme, paprika, and 1/4 teaspoon pepper in a medium bowl.  Pour half of the mixture into a second bowl and set aside for serving.
3.   Season the chops on both sides with salt.  Brush each chop with some of the mustard mixture and place on the grill, mustard side down.  Grill until golden brown and slightly charred, 2 to 3 minutes.  Flip the chops over, brush with more of the mustard mixture, and continue grilling to medium-rare, 2 to 3 minutes longer.
4.  Remove from the grill, brush with the reserved glaze, tent with foil, and let rest for 5 minutes before serving.

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