Grilled Rosemary Lamb Chops

It’s official. I’m a cat lady.

How the hell did this happen? I’m allergic. I get wheezy and sneezy and a bunch of other things that sound like Disney dwarfs.

But something told me I had to adopt this orange little fluffball with no home and no history of human contact.

So I did. And then she went in a chimney and we bathed her and forced her to let us pet her and just loved her. She hissed until hissing has lost meaning and she bit me. But now she does things like this.

And this.

And my heart melts. Every little step she takes is such a big deal because she was sooooo damaged when we got her. She didn’t blink for three days. Now she sleeps with the most peaceful expressions.

There were days I felt like we were doing more harm than good. But now I know we saved her.

So yeah. Now I’m a cat lady. I’ve said it. Now I’ll try and keep it to myself and not bombard you with cat photos. And by that I mean I promise not to post cute things she does EVERY time I post.

While I may now be an admitted cat lady, I’m still bringing the A game in the kitchen. She likes to watch me cook.

This dish is the kind of delicious that is like my love for Junior. Simple and from the heart.

You will need…

8 lamb chops (I got two rib chops)

3 sprigs of fresh rosemary, roughly shopped

1 garlic clove, minced

3 tablespoons olive oil

1 tablespoon whole grain mustard

1 tablespoon lemon juice

Salt and pepper to taste

Start by heating your grill to a high heat.

In a small bowl, whisk together the rosemary, garlic, olive oil, lemon juice, mustard and season well with salt and pepper.

Dry the lamb well and season with salt and pepper.

Brush the lamb with the rosemary olive oil.

Seer the lamb on a hot part of the grill until it has nice grill marks. About 3 minutes a side. Brush the lamb with any excess olive oil after you flip.

When both sides have a nice seer, move the lamb to a more moderate heat and cooked until medium rare. About 15 minutes.

Remove the lamb from the heat and cover with aluminum foil while it rests. After the lamb has rested for 5 to 8 minutes, serve hot.

Love and Beer Floats

Angela 

Grilled Rosemary Lamb Chops

8 lamb chops (I got two rib chops)

3 sprigs of fresh rosemary, roughly shopped

1 garlic clove, minced

3 tablespoons olive oil

1 tablespoon whole grain mustard

1 tablespoon lemon juice

Salt and pepper to taste

Start by heating your grill to a high heat.

In a small bowl, whisk together the rosemary, garlic, olive oil, lemon juice, mustard and season well with salt and pepper.

Dry the lamb well and season with salt and pepper.

Brush the lamb with the rosemary olive oil.

Seer the lamb on a hot part of the grill until it has nice grill marks. About 3 minutes a side. Brush the lamb with any excess olive oil after you flip.

When both sides have a nice seer, move the lamb to a more moderate heat and cooked until medium rare. About 15 minutes.

Remove the lamb from the heat and cover with aluminum foil while it rests. After the lamb has rested for 5 to 8 minutes, serve hot.