By Traeger Kitchen
This simple and classic lamb chop dinner just got even better thanks to an infusion of herby goodness from a homemade rosemary sauce.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.1/2 Cup | extra-virgin olive oil |
1/4 Cup | coarsely chopped onion or shallot |
2 Clove | garlic, coarsely chopped |
2 Tablespoon | soy sauce |
2 Tablespoon | balsamic or sherry vinegar |
1 Tablespoon | fresh rosemary |
2 Teaspoon | Dijon mustard |
1 Teaspoon | Worcestershire sauce |
As Needed | freshly ground black pepper |
4 | (8 oz) lamb chops |
As Needed | salt and pepper |
1
In a small saucepan, sauté the onion and garlic in 1 tablespoon of olive oil over medium heat until softened and translucent. Do not let brown.
2
Transfer to a blender. Add the soy sauce, vinegar, rosemary, mustard and Worcestershire sauce, blend.
3
Season to taste with black pepper. Slowly drizzle in the remaining olive oil while the machine is running until the sauce is emulsified.
4
Add a tablespoon of water if the sauce is too thick. Set aside.
5
When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
6
Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.
7
Grill until lamb chops reach an internal temperature of 135℉ for medium-rare, about 4 to 6 minutes per side.
500 ˚F / 260 ˚C
135 ˚F / 57 ˚C
8
Serve with the rosemary sauce for dipping. Enjoy!
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