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BRETT’S FAMOUS LAMB CHOPS

BRETTS-FAMOUS-LAMB-CHOPS

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DELICIOUS

Description

Lamb chops are one of my favorite things to eat. So I was up for the challenge when my good friend Brett Miller suggested a chop cook off.

We each prepared the chops our way and the final decision was left to the guests. But after sinking my teeth into Brett’s version, it was clear to me that he was the hands down winner.

He agreed to let me share his super-secret recipe with you and you will be so glad he did. The Coleman’s Mustard forms the most incredible crust on the chops…. I know this is going to be a family favorite.

Thanks boetie for letting me share it xxx

Chef MM

BRETT’S FAMOUS LAMB CHOPS






US (Imperial)


Print Ingredients

18 lamb rib chops

3.5 oz Jar of Coleman’s Prepared Mustard

Coarse kosher salt

Fresh ground black pepper



Instructions

Season the chops with salt and pepper and place them in a ziplock bag along with the entire bottle of Coleman’s Mustard.

Rub the chops to ensure they are evenly coated.
Refrigerate for at least 2 hours but preferably overnight.

Bring the chops to room temperature.

Heat the grill to medium-high heat. Remove the lamb from the marinade and grill for 4 to 5 minutes on each side.

Remove and cover tightly with foil. Allow to rest for 10 minutes. Serve alongside some sweet potatoes, corn or a salad

SERVES 6





EU (Metric)


Print Ingredients

18 lamb rib chops

100 g jar of Coleman’s Prepared Mustard

Coarse kosher salt

Fresh ground black pepper



Instructions

Season the chops with salt and pepper and place them in a ziplock bag along with the entire bottle of Coleman’s Mustard.

Rub the chops to ensure they are evenly coated.
Refrigerate for at least 2 hours but preferably overnight.

Bring the chops to room temperature.

Heat the grill to medium-high heat. Remove the lamb from the marinade and grill for 4 to 5 minutes on each side.

Remove and cover tightly with foil. Allow to rest for 10 minutes. Serve alongside some sweet potatoes, corn or a salad.

SERVES 6




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