1/2 cup freshly squeezed lemon juice
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh rosemary
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 cup extra virgin olive oil
Freshly ground black pepper, to taste
4 lamb shoulder or forequarter chops
To make the marinade: Combine lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl. Gradually whisk in the oil and season to taste with salt and pepper.
Pour the marinade to a large sealable plastic bag. Place the lamb chops in the bag, seal, and shake to evenly coat the meat. Place bag in refrigerator and marinate for at least 4 hours and up to 12.
Remove the chops from the marinade and transfer them to a plate. Discard the marinade. Using a spoon, lightly scrape any bits of the remaining marinade off the chops and gently pat dry with a paper towel.
Preheat the barbeque on high heat. Season the chops lightly with salt. Place chops on the grill and decrease the heat to medium-high. Cook until the chops lift easily off the grill and show obvious grill marks, about 3 minutes. Rotate the chops about 45 degrees on the grill, and continue to cook about 3 minutes more. This will give them a lovely crosshatched grill pattern. Flip the chops to finish cooking the other side. Reduce the heat to medium low, and cook the chops about 2 minutes longer for medium-rare, or longer depending on your preferred level of doneness. Remove chops from grill, cover lightly with tin foil and allow the chops rest for about 5 minutes before serving.
Beer Pairing By Mark Horsley
Style: Wit Bier (Belgian Wheat Beer)
Examples: Dominus Vobiscum Blanche, Unibroue’s Blanche Du Chambly or Mill Street’s Belgian Wit Bier (all available at the LCBO)
This wheat beer is spiced with orange peel and coriander seed, giving it a light, spritzy aroma and flavour with a lively carbonation. The mustard grains, fresh rosemary and lemon will pair beautifully with the spices of this classic Belgian gem.