How to Grill Perfect Traeger Lamb Chops with Rosemary Sauce
Lamb chops are a classic favorite, but this recipe brings a new level of flavor with a rosemary sauce that's both sophisticated and straightforward to make. Perfect for a special dinner or a fancy backyard BBQ, these lamb chops are sure to impress.
Ingredients:
- 8 tbsp extra-virgin olive oil, divided, plus more for brushing
- 1/4 cup roughly chopped onion or shallot
- 2 garlic cloves, roughly chopped
- 2 tbsp soy sauce
- 2 tbsp balsamic or sherry vinegar
- 1 tbsp fresh rosemary leaves
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp water (optional)
- Freshly ground black pepper, to taste
- 4 (8 oz) lamb chops
- Kosher salt, to taste
Instructions:
- Prep and Preheat: Begin by preheating your grill to 450°F with the lid closed. This takes about 15 minutes.
- Sauce Preparation: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and translucent, which takes about 5 minutes.
- Blend the Sauce: Transfer the onion mixture to a blender. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire sauce. Blend until the ingredients are well combined. While blending, slowly drizzle in the remaining olive oil to emulsify the sauce. If the sauce is too thick, add water as needed. Season with black pepper.
- Season the Lamb: Brush both sides of the lamb chops with olive oil and season generously with salt and pepper.
- Grill to Perfection: Place the lamb chops directly on the grill grates. Insert a probe into one of the chops, avoiding the bone, and grill with the lid closed. Cook until the internal temperature reaches 135°F for medium-rare, which should take about 4-6 minutes per side.
- Serve: Serve the lamb chops hot with the rosemary sauce for dipping.
