Lamb from Colorado and Pennsylvania produce the meatiest and mildest chops so if you are close to your butcher try to see if she can order some meat from these regions.  This is a really easy dish but you have to be careful not to over cook the lamb.  It is better to have to put it back on the grill then serve a chewy grey waste of money.  (Remember, your guests will always marvel over whatever you serve them, so if you overcook the meat and they still compliment you, it is not a vindication.)

Serves 6 people


  • 12 lamb chops, preferably 3/4 in thick
  • 3 tablespoons of Dijon mustard
  • 3 teaspoons of minced garlic
  • 2 tablespoons aged balsamic vinegar
  • 3 teaspoons of fresh  chopped rosemary
  • 4 teaspoons olive oil
  • Salt and pepper to taste

Making It

  • Cut the lamb chops two bones per cut
  • Put all the other ingredients in the food processor and combine
  • Marinate the lamb chops in a bowl with the mix and let sit for up to three hours in the refrigerator, with the last half hour at room temperature

Time to Cook

  • Preheat the grill or broiler to medium-high temperature
  • Grill or broil, about 3-5 minutes each side let rest and serve
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We always like to stay in on New Years as all the restaurants are jammed, overpriced with fixed menus.  I always like to have lamb on the menu for the big night and throw a little extra for the table setting and put a table in whatever room you have your ‘holiday’ tree in, if you have such a thing.  There are always balloons too.




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