Lamb Chops Recipe

Inspired by Il Chianti Italian

Time1h 30m

Serves4

Grilled Baby Lamb Chops on Sizzled Skillet Served with Dates & Wasabi Aioli

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Ingredients

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Lamb Chops

12 pieces baby lamb chops

3 tablespoons olive oil

4 pieces Garlic cloves, minced

2 tablespoons Fresh rosemary, chopped

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 cup dates, pitted and chopped

2 teaspoons Real wasabi (it makes a difference)

1 cup Mayonnaise

1 tablespoon ReaLemon lemon juice

Method

Preparation and Cooking

Marinate the Lamb Chops

In a large bowl, combine olive oil, minced garlic, fresh rosemary, salt, and black pepper. Add the baby lamb chops and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.

Make the Wasabi Aioli

In a small bowl, mix together the mayonnaise, wasabi paste, and lemon juice. Adjust the wasabi to taste. Set aside.

Grill the Lamb Chops

Preheat the grill to medium-high heat. Remove the lamb chops from the marinade and grill for about 3-4 minutes on each side for medium-rare, or until desired doneness.

Sizzle on Skillet

In a large skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the grilled lamb chops and sizzle for an additional minute on each side.

Serve

Arrange the lamb chops on a serving platter, sprinkle with chopped dates, and serve with wasabi aioli on the side.