GRILLED LEMON-PEPPER LAMB CHOPS WITH ROSEMARY-DIJON BBQ SAUCE

Grilled Lemon-Pepper Lamb Chops with Rosemary-Dijon BBQ Sauce image

Yield feeds 4

Number Of Ingredients 14

2 tablespoons butter
1/3 cup chopped shallot
Pinch each of kosher salt and black pepper
4 large cloves garlic, chopped
3/4 cup red wine
1 sprig rosemary
1/4 cup Dijon mustard
1 cup Mutha Sauce (page 165)
Juice of 1/4 lemon
1 tablespoon honey
1/4 cup sliced scallion
8 center-cut loin lamb chops (2 1/2 to 3 pounds)
Olive oil
Lemon pepper

Steps:

Fire up the grill. While that's heating, make the sauce. Toss the butter into a small saucepan and melt over medium heat. Add the shallots, season with salt and pepper, and cook til just wilted. Toss in the garlic and cook for 1 minute more.
Splash in the red wine and add the rosemary and mustard. Raise the heat to high, and reduce the sauce rapidly for 2 to 3 minutes. Mix in the Mutha Sauce, lemon juice, and honey and simmer for a minute or two to blend the flavors. Keep warm.
Rub the chops down with oil. Season both sides with a generous sprinkling of lemon pepper. Place over the coals. Cook for about 4 minutes, then flip the chops and cook for another 3 to 4 minutes, or til a rosy medium-rare, 130° to 135°. Pull them off the grill.
Fish out the rosemary sprig from the sauce, and stir in the scallions. Pour it over the chops and enjoy.