Linda's Lamb Chops
2 - 2in thick loin Lamb chops per person
Dijon or Pomeroy mustard(needs to be hearty)
Fresh chopped Rosemary (remove all stems)
Salt and Pepper to taste
1/4 cup Canola or Peanut oil
**** These can be done on the BGE or seared on top of the stove and finished in the oven Pre heat your oven to 347 degrees. Season the Lamb chops with Salt & Pepper and shmear them all over with the mustard. Chop the rosemary. Coat the shmeared Lamb chops with the rosemary. Let them marinate for at least 3 hours over night in a zip-lock bag. Heat your All Clad skillet up to med high and add the oil, just enough to coat the bottom of the pan. Place the chops in the pan and leave them in place (don't touch them) for 2 minutes, this will allow a nice crust to form. Turn each chop and then place pan into the pre heated oven. Cook about 12-15 minutes for a medium rare (128 degrees internal temp for rare-132 degrees for medium rare). When you remove it from the oven let the chops rest for 10 minutes with a light foil cover to let the meat absorb the juices. Deglaze the pan with a little wine and perhaps a pat of butter to make a nice Rosemary sauce to put over a nice side dish of mashed potatoes (recipe not included).
These fine dishes were prepared by Chef Fred and Chef Mike on 12/04/2004 at Insperience Studio for a LIVE radio show and honoring Linda Genovese, Chef Freds wife.