Archive for July 2nd, 2010
Barbecued Lamb Chops with Tangy Mustard Sauce
This is a nice twist for a Summer Barbecue. You would cook this in your Charcoal Barbecue the Direct heat method and with a Gas Barbecue either cook direct method or with the Indirect method mentioned in a previous blog on Medium heat. Always turning the lamb chops at least once halfway through the cooking time with your barbecue tools like the long handled thongs.
Ingredients:
1/2 cup dairy sour cream
3 to 4 tsp. Dijon-style mustard
1 clove garlic minced or crushed
8 lamb chops, cut 1 inch thick
Combine sour cream, mustard, and garlic. Trim fat from chops and then place the chops on the cooking grill. Cook 7-9 minutes for rare (140 degrees F, 60 degrees C) 10-13 minutes for medium (160 deg F, 71 deg C), 14-17 minutes for medium-well (170 deg F, 77 deg C). You turn once halfway through grilling time with your barbecue tool like the thongs. I tend to turn more often than this for my wife and daughter’s chops since they like them medium-well plus and the chops will charr if not turned more frequently. Serve with the delicious sauce that you prepared. Enjoy.