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Mustard-Barbecued Lamb Chops
Category: Main Course, Lamb
Serves: 4
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Ingredients:
5 cloves garlic peeled and sliced 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 T. dried oregano 20 black peppercorns, cracked 1/2 c. olive oil 12 rib lamb chops, trimmed of fat 1 T. canola oil 1 small red onion, peeled and diced 1/2 carrot, peeled and diced 2 cloves garlic, peeled and crushed 1/2 Serrano chile, seeded 1/4 c. red wine vinegar 1/2 c. ketchup 1-1/2 T. Dijon mustard 1 T. honey
Directions:
Combine garlic, herbs, peppercorns and olive oil. Pour over the lamb and refrigerate overnight. Heat the canola oil in a medium saucepan over medium-high heat. Add the onion, carrot and garlic and sauté until softened, about 3 minutes. Add the chili and the vinegar and stir 1 minute. Add the ketchup, mustard and honey. Turn the heat to low and simmer 25 minutes. Let cool slightly and purée in a blender. Strain. Thin with a little water if necessary. Wipe the marinade off the lamb and grill until medium rare. About a minute before the lamb is done, brush both sides with the sauce. Serve with additional sauce.