Grilled Lamb Chops
4 lamb chops
Wet Rub
2 tablespoons mint jelly
1/4 cup olive oil
1 tablespoon balsamic vinegar
juice of 1/2 lemon
juice of 1/2 lime
2 tablespoons Dijon mustard
6 cloves minced garlic
1 tablespoon dried crushed oregano
2 tablespoons chopped fresh rosemary remove from sprigs
1 teaspoon salt
1/2 teaspoon black pepper
1. Place the wet rub ingredients in a blender or food processor and
blend until smooth.
2. Place the lamb chops in a plastic container and cover with the
wet rub. Cover the container and place the lamb in the refrigerator
for a minimum of 3 hours.
3. Remove the lamb chops from the container and discard the wet rub.
4. Preheat your Coleman Road Trip GRILL� to medium. Place the lamb
chops on the grill and cook on both sides until they reach your
desired level of doneness. TIP: you can check with a meat
thermometer. The temperature will be approximately 160 to 165
degrees for medium. You can always make a slit with a small knife to
check for doneness. Don't overcook the chops.
5. Remove from the grill and enjoy. |