2 tablespoons olive oil
2 1/2 tablespoons Dijon-style mustard
2 tablespoons lemon juice
1 tablespoon worcestershire sauce
1 tablespoon finely chopped garlic
1 1/2 teaspoons red pepper sauce
1/2 teaspoon paprika
1/2 teaspoon salt
Servings: 4
1. In a 13 x 9-inch baking dish, combine all Spicy Dijon Marinade ingredients.
2. Place the lamb chops in dish and coat well with the marinade. Cover and refrigerate for 6 to 8 hours, turning occasionally.
3. To Broil: Cook lamb 4 inches from heat source. Broil for 5 to 6 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
4. To Grill: Cook lamb over medium-hot coals. Grill 4 inches from coals for 5 to 6 minutes on each side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
5. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
2 1/2 tablespoons Dijon-style mustard
2 tablespoons lemon juice
1 tablespoon worcestershire sauce
1 tablespoon finely chopped garlic
1 1/2 teaspoons red pepper sauce
1/2 teaspoon paprika
1/2 teaspoon salt
Servings: 4
1. In a 13 x 9-inch baking dish, combine all Spicy Dijon Marinade ingredients.
2. Place the lamb chops in dish and coat well with the marinade. Cover and refrigerate for 6 to 8 hours, turning occasionally.
3. To Broil: Cook lamb 4 inches from heat source. Broil for 5 to 6 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
4. To Grill: Cook lamb over medium-hot coals. Grill 4 inches from coals for 5 to 6 minutes on each side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
5. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees.
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