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Grilled lamb chops are a favorite among grillmasters everywhere, but adding lots of flavor while keeping the meat moist can be a challenge. You can accomplish both of those things in one simple step: cook the chops on a Hickory plank. The smoke flavor is strong and bold, which is perfect for lamb.

Total Time: 25 minutes
Servings: 2

Ingredients:

  • Wildwood Grilling 5x11″ Hickory Plank
  • 4-6 Lamb Chops
  • 1 Clove Garlic, chopped
  • 1 tsp. Olive Oil
  • 1 tsp. White Wine Vinegar
  • 2 tsp. Honey
  • 1 Tbsp. Whole Grain Mustard
  • 1/4 cup Fresh Mint, chopped
  • 1/4 tsp. Pepper
  • 1/4 tsp. Salt

Chef's Tip

This recipe goes well with
plank grilled seasonal
vegetables and pilaf rice.
A nice red wine is a perfect
topper to the meal.

Directions:

  1. Soak Hickory plank in warm water for 20 minutes to an hour, keeping it immersed.
  2. Preheat grill or oven to 400°F.
  3. Place all of the ingredients (except for the plank and lamb chops) into a Cuisinart or blender and blend until smooth.
  4. Spread 1/2 to 1 tsp. of the mustard mint sauce onto each lamb chop.
  5. Grill 10-15 minutes or until done.
  6. Place a dollop of sauce on the top of each lamb chop and serve.
  7. Enjoy!
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