True: the inspiration behind this dish was a conversation I had with friends, talking about our early childhood days. Someone brought up the name Shari Lewis, and her famous puppet Lamb Chop. Next thing I knew, I was grilling the critter in my yard.
This is a great grilled lamb recipe that doesn’t need any marinating before cooking.
1/2 cup Dijon mustard (I like Maille)
Zest of 1 grapefruit
1 teaspoon grapefruit juice
1 tablespoon fresh thyme leaves, finely chopped
2 tablespoons honey
1 teaspoon garlic salt
1/4 teaspoon black pepper
In a bowl, combine mustard, grapefruit zest and juice, thyme, and honey, garlic salt and pepper. Mix well.
Pre-heat a hardwood charcoal grill.
Grill the lamb on all sides first, then start brushing the mixture on them, flipping them, brushing again, and grilling. Keep doing this until you’ve used up all the mixture and the lamb is cooked to proper doneness. Don’t overcook it!
The lamb chops I buy come in a rack like the one below. They are pre-cut, so you just thaw them and go through each one with a knife to get mini lamb porterhouses. I like to grill them on all sides before I start brushing the sauce on them.