Categories: Grilling

Ingredients

• 8 4-inch rosemary sprigs
• 8 lamb loin chops, boned
• 1 garlic clove, crushed
• 2 tsp black pepper
• 1 tbsp. balsamic vinegar
• 1 tbsp. olive oil
• Kosher salt
• For Dressing:
• 1 tbsp. Dijon
• 2 tbsp. finely chopped fresh mint leaves
• 3 tbsp. fresh lemon juice
• 1/3 cup olive oil
• Salt and black pepper, to taste

Directions

1. For skewers, strip the leaves from the rosemary sprigs, leaving a few leaves at one end of each stalk. Sharpen the other end to a point with a knife

2. Trim off excess fat from chops. Cut around the bone to release the meat. Pull the flap round each chop to make a round shape. With a small, sharp knife make a slit through the chop, passing first through the flap. Push the sharp end of the rosemary sprig through the slit to secure.

3. Combine garlic, pepper, vinegar, and oil. Rub onto both sides of lamb. Cover and refrigerate for 30 minutes.

4. For dressing, combine Dijon, mint, and lemon juice. Gradually whisk in oil to make a thick dressing. Add salt and pepper to taste. Grill skewered lamb over hot coals for 3 minutes per side for medium rare. Sprinkle with salt and pepper. Top with dressing and serve hot.

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