Ingredients4 – 4 oz Lamb Chops, Frenched and Trimmed
1 T Dijon Mustard
1 T Balsamic Vinegar
1 T Duck Fat (can substitute ghee or your favorite cooking oil)
1 t Dried Rosemary
1 Clove Garlic, Minced
Pinch Salt and Pepper
Directions
- Preheat Oven to 350 degrees
- Coat the Lamb Chops with Salt and Pepper and set aside
- In a small bowl, combine mustard, vinegar, garlic, duck fat and rosemary
- Coat the Lamb Chops with wet mixture and marinate for at least 30 minutes
- Heat a cast iron skillet to high heat and with little or no oil
- Grill on each side for 1-2 minutes or until a crust develops
- Finish in the oven until Medium Rare (~130 degrees)
Chef’s Note: I generally have 2 Lamb Chops which is about 6 oz of cooked meat. You may choose to up the recipe to accommodate your appetite or additional guests.![DSC_2081]()
