This recipe takes inspiration from Spring, a grilled rosemary and garlic lamb that pairs perfectly with new potatoes and fresh garden peas, or to have on its own. A really simple meal, this dinner requires very little but definitely delivers a great taste. Whether you’re cooking this on an open fire, a BBQ, or just in the kitchen for a Sunday roast, this lamb is the perfect Spring meal.
Prep Time: 15 Mins
Cooking Time: 30 Mins
Serving: 2 people
Lamb Ingredients:
8-10 Lamb Chops
2 tsp Chopped Rosemary
6 Garlic Cloves, Crushed
2 tsp Chopped Thyme
1 tbsp Salt
1 tbsp Black Pepper
1 Lemon, Juiced
1.5 tbsp Olive Oil
Chopped Parsley For Garnish
Pan Sauce:
1 tbsp Cognac
4 Garlic Cloves, Crushed
2 tbsp Balsamic Vinegar
5 tbsp Butter
1.5 tbsp Dijon Mustard
Step 1
Mix the rosemary, garlic, thyme, salt and pepper into a bowl.
Step 2
Pat the lamb chops dry and season thoroughly with the seasoning mix. Set aside until ready to use.
Step 3
Heat up a cast iron skillet on the grill 1-2 minutes before adding oil to preheat.
Step 4
Add the lamb to the grill and cook for about 3 minutes per side, so they’re medium rare.
Step 5
Just before taking them off the heat, squeeze lemon juice over them. Once done, pull off and let rest.
Step 6
Reduce the heat of the grill to medium-low and deglaze the skillet with the cognac.
Step 7
Time to make the sauce, add the garlic cloves to the cognac and let brown for about 1 minute.
Step 8
Finally, add the butter, dijon mustard and balsamic vinegar and mix thoroughly, moving the skillet away from the heat to prevent burning.
Step 9
Once the pan sauce is ready, add the lamb back into the skillet to simmer for 1 minute and top with chopped parsley.
Make sure to enjoy and let us know how it works out.