Level: Easy
Yield: Serves 4
Nutritional Information Per Serving (1 of 4 servings): Calories 1005, Total Fat 88 g, Saturated Fat 30 g, Carbohydrates 4 g, Dietary Fiber 1 g, Sugars 1 g, Protein 48 g, Cholesterol 204 mg, Sodium 731 mg
Total Time: 3 hr 26 min
Active Time: 3 hr

Ingredients

1/2 cup fresh lemon juice
2 tablespoons whole-grain mustard
1 tablespoon fresh rosemary, chopped
3 garlic cloves, minced
1 teaspoon kosher salt, plus more for seasoning
1/2 cup extra virgin olive oil
Freshly ground black pepper, to taste
Four lamb shoulder chops, 8 to 12 ounces each

Cook Mode (Now available: Keep your screen awake with Cook Mode.)

Instructions

Whip up a zesty marinade! In a medium bowl, blend fresh lemon juice, whole-grain mustard, chopped rosemary, minced garlic, and 1 teaspoon kosher salt. Gradually whisk in extra virgin olive oil, seasoning with black pepper to taste.
Slide the lamb chops into a large resealable plastic bag with the marinade. Seal and shake enthusiastically to coat every inch. Let them marinate at room temperature for 1 hour, or chill in the fridge for 412 hours for deeper flavor.
Remove chops from the bag onto a plate, discarding excess marinade. Gently scrape off any extra and pat dry for a perfect sear.
Preheat a cast-iron grill pan over medium heat for 35 minutes, then crank to medium-high. Sprinkle chops with more salt.
Grill two chops until gorgeous grill marks appear, about 3 minutes. Rotate 45 degrees for crosshatch perfection, another 3 minutesthis cooks just one side.
Set aside and repeat with the second pair.
Return the first batch to finish the other side. Drop heat to medium-low and cook to juicy medium-rare, about 2 minutes per batch.
Rest chops for 5 minutespatience rewards with tender, flavorful bites!

Pro Tip for Busy Cooks: Prep your lemony marinade and chops in a bag each morning. Refrigerate all day, then fire up the grill when you're homedinner's ready in minutes, bursting with fresh, herby goodness that'll make weeknights feel like a feast!