Spring has definitely sprung here in Reno. The weather is amazing in spite of the time we’re all forced to spend alone or inside. With the temperatures climbing, grilling is now a way to get outside without coming into contact with a lot of people.
I’m fairly known for my tenancy to eat waaaaaaay too much red meat. I don’t love chicken or really any sort of poultry, and vegetarianism really isn’t my thing. So either I’m eating 6 steaks per week, or I’m finding other things to eat. Lamb is definitely in on that rotation fairly regularly.
This recipe has been in our family for a really long time, and it’s definitely one of my favorites. Only downside: It has to be marinated for a long time, so it’s necessary to plan ahead.
Happy May! Happy Spring! Happy Isolation! And Happy Cooking!!!
- ½ Cup Dijon Mustard
- 1 Tablespoon Rosemary
- ½ Tablespoon Soy Sauce
- 2 teaspoons Garlic Powder
- 3 Tablespoons Olive Oil
- 6 Lamb Chops
- Mix all ingredients together in a ziplock bag.
- Marinate lamb chops for up to 24 hours, but not less than 6 hours.
- Grill or cook in a skillet to desired temperature.
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