Description

Lamb chops are delicious year-round, not just around springtime. These loin lamb chops are marinated in a delicious garlic-herb medley, then quickly grilled for a medium-rare finish. The shallot-date jam is amazing and can be served with lamb or chicken, and it’s super easy to make!

Ingredients

Scale

8 loin lamb chops (2 per person)

¼ cup olive oil

1 TBS whole grain mustard

½ TBS chopped fresh rosemary

½ TBS Garlic Blend

Zest of 1 lemon

2 tsp lavender flowers (optional)

1 TBS Grilling Shak

Shallot and date jam

6 diced shallots

15 diced, pitted Medjool dates

1 tsp fresh grated ginger

¼ cup olive oil

1 TBS lavender flowers

1 TBS fresh thyme leaves, diced

1 tsp champagne vinegar

¼ cup honey

½ cup water

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Instructions

For the Chops

Mix oil, mustard, rosemary, and garlic blend, then pour over lamb chops and marinate for at least 2 hours up to overnight.

Remove chops from marinade, shaking off excess. Lightly season with Grillin’ shake. Place on a hot grill for 3-4 minutes, then turn 1/4 turn to get diamond grill marks. Continue to cook for 2 minutes. Flip sides, and cook for 3-4 minutes, then turn 1/4 turn on the grill. Remove when lamb chop internal temp reaches

For the Shallot-Date Jam: Add olive oil to a small saucepan over very low heat. Add shallots and cook, stirring often, for 20 minutes to allow them to caramelize. Add remaining ingredients and continue to cook until jam-like consistency forms, about another 20 minutes

Serve lamb chops with a generous teaspoon of jam on each one, with more jam on the side.