Lollipop lamb chops with rosemary sauce
Why the term “lollipop”? Because petite lamb rib chops resemble a lollipop with a perfect nugget of meat on one end and a convenient bone “handle” on the other. Ask your butcher to french the lamb chops—that is, scrape the bone clean of fat and gristle. Or do it yourself.
- 1/2 cup extra virgin olive oil, divided use (for the sauce)
- 1/4 cup coarsely chopped onion or shallot (for the sauce)
- 2 cloves garlic, coarsely chopped (for the sauce)
- 2 tablespoons soy sauce (for the sauce)
- 2 tablespoons balsamic or sherry vinegar (for the sauce)
- 1 tablespoon fresh rosemary needles (for the sauce)
- 2 teaspoons Dijon mustard (for the sauce)
- 1 teaspoon Worcestershire sauce (for the sauce)
- Freshly ground black pepper (for the sauce)
- 12 lamb rib chops, each about 1 inch thick
- 2 scallions (green onions), very thinly sliced crosswise (for the chops)
- Toasted sesame seeds (for the chops)
In a small saucepan, sauté the onion and garlic in 1 tablespoon of olive oil over medium heat until softened and translucent: Do not let brown. Transfer to a blender jar. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire and blend. Season to taste with black pepper. Slowly drizzle in the remaining olive oil while the machine is running until the sauce is emulsified. Add a tablespoon of water if the sauce is too thick. Set aside. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (or High) and preheat, lid closed, for 10 to 15 minutes. Brush the lamb chops on both sides with olive oil and then season generously with salt and pepper. Grill for 4 to 6 minutes per side, or until done to your liking—135 degrees F for medium-rare. Serve with the Rosemary Sauce for dipping.