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Serves: 6 4 cloves garlic 3 Tbs. rosemary leaves 3 Tbs. olive oil 1 Tbs. Dijon mustard Juice and zest of one lemon 1 tsp salt 1 tsp. freshly ground pepper 12 lamb chops Place garlic, rosemary, olive oil, mustard, lemon juice, lemon zest, salt and pepper in food processor. Pulse until it forms a paste. Rub the paste over both sides of the lamb chops. Place on a baking sheet or in a resealable bag and refrigerate for 1 hour, or up to 3 hours. Allow to come to room temperature before cooking. Heat grill pan over medium-high heat. Brush lightly with vegetable oil. Place chops on grill and sear 2 1/2 minutes per side for medium-rare. Allow to rest 5 minutes before serving. |
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