INGREDIENTS
For the marinade:
1/4 cup olive oil
2 tablespoons fresh lemon juice + zest
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon yellow mustard
4 garlic cloves, very finely minced or made into a paste
1 tablespoon finely chopped rosemary
1 ½ teaspoons kosher salt
1 teaspoon black pepper
Optional: 1 teaspoon smoked paprika, 1 teaspoon garlic powder
For the salad:
4 large tomatoes, sliced
1/2 small red onion, thinly sliced
1 cup fresh herbs (basil, rosemary, thyme, dill or parsley)
Optional: olives, feta cheese, cucumber
Vinaigrette:
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
DIRECTIONS
Method:
Place lamb in a shallow container that has a lid or a sheet pan that you can cover. Combine ingredients for marinade and pour over lamb, turning and coating. Cover and refrigerate for one hour or up to overnight. If sharing this meal with another family, divide the lamb by placing half of the chops in a container and keep in the fridge until ready to deliver.
Preheat your grill to medium and spray with some olive oil spray. Place lamb chops on the grill or grill pan and cook for 5 minutes per side for medium-rare depending on the thickness of your chops. Lamb loin chops are sturdy and can be placed standing up (on the bone) as well, to ensure that the thickest part of the chop is cooked. They should be 135F when pulled from the grill for medium-rare, which we feel is the best temperature to enjoy them.
Remove from the grill and tent with foil, then allow to rest for 10 minutes. The temperature will then climb to about 145F. A meat thermometer is the best way to determine doneness.
Slice your tomatoes, season with salt and pepper then top with thinly sliced red onion and optional add-ons. Drizzle with the vinaigrette and top with herbs right before serving alongside lamb. If sharing with another family, place the whole tomatoes, onion and herbs in the basket with the marinated lamb and add half of the vinaigrette in a jar with instructions on how to serve. Easy!
