Ingredients
¼ cup olive oil
¼ cup balsamic vinegar
2 tsp dried rosemary
2 garlic cloves, minced
1 tsp Dijon mustard
½ tsp freshly ground black pepper
2lbs (900g) boneless lamb shoulder chops, about 1-inch thick
½ tsp coarse salt
Preparation
Closed (Hover) Position
Plates: Grill
Pat lamb chops dry and prepare the marinade.
In a medium bowl, whisk together the olive oil, balsamic vinegar, rosemary, garlic, mustard, and black pepper. Add lamb chops and gently massage the marinade into the meat and refrigerate for at least 4 hours or overnight.
An hour before cooking, let lamb chops sit until it is at room temperature. Remove lamb from marinade and pat dry. Season both side of lamb chops with salt.
Place grill plates onto the Grill Master and preheat both to 230°C by touching the STEAK button or touch TEMP once and – button to desired temperature. Touch OK to start preheating.
Place lamb chops evenly (work in batches as needed). Adjust cover height, close upper plate to just about touching the lamb chops to prevent it from squeezing the juices out of the meat. Cook for about 6-8 minutes.
Remove and let rest for 10 minutes before slicing across the grain. Serve immediately.