lamb chops

From Brent Reame of Vanilla Bean fame and one of west Michigan's premier "up and coming" grill masters

Lamb chops are sure way to impress guests, are fairly priced, and very easy to grill. With the chops, we had a fresh salad with homemade mustard/balsamic dressing, and  sourdough bread from Stone House, which was grilled for the same amount of time as the meat. Following are the directions we used tonight:

1. Bring to room temperature.
2. Brush with olive oil.
3. Season lightly with pepper, thyme, smoked paprika, and a generous amount of finely chopped garlic.
4. Grill on medium-high direct heat, about 5 minutes per side or until medium rare.
5. Pull from grill, cover loosely and let meat rest approximately 10 minutes.


Posted via email from johnrumery’s in search of the secret sauce


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