Who says you cannot grill all winter long?..not me. We had our first frost this morning and there is definitely a chill in the air. In preparation for my cold weather grilling, I moved the barbecue a little closer to the back door. Somehow cold weather grilling tastes extra special!
Grilled Lamb Chops are marinated in a honey lemon sauce and then served along side a salad which is dressed with the same marinade.
Grilled Lamb Chops
Print recipe| Serves | 4 |
| Inspiration | modified from Canadian Living |
Ingredients
- 8 Thick lamb loin chops
- 4 - 6 Cups mixed spring greens or baby spinach
- 1/2 sweet yellow or red or orange pepper (sliced and then cut into bite sized pieces)
Marinade and Dressing
- 3 Tbsp liquid honey
- grated rind of one lemon
- 1 lemon juiced (about 3 tbsp)
- 3 Tbsp olive oil
- 1 Tsp dried thyme or 1 tbsp fresh thyme leaves
- 2 Tsp Dijon or your favourite mustard
- 1 clove garlic (grated)
- 1/4 Tsp salt
- 1/4 Tsp freshly ground pepper
Directions
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In a small bowl, whisk together the honey, lemon rind, lemon juice, oil, thyme, garlic, salt and pepper. Remove 1/4 cup of the dressing/marinade and set aside for the salad.  | |
| Add the chops to a bowl or zip lock bag. Pour the remaining marinade over the chops and marinade at least 4 hours or all day. | |
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Heat the grill to high. Remove the chops from the marinade. Cook over the high heat 2 minutes per side, to sear the meat. Turn off the back burner and move the chops to the back (off heat). Close the cover of the barbecue and cook for 20 minutes, turning them over after 10 minutes.  | |
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In a salad bowl, toss the mixed greens and diced pepper with the reserved marinade/dressing.  | |
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Divide the lamb chops among 4 plates. Add the tossed salad to the side of the lamb chops.  | |