Peach Mustard Lamb Chops

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 4 lamb chops (1 1/2-inch thick)
• safflower oil or corn oil, for brushing
• kosher salt
• fresh ground black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons minced onions
• 2 garlic cloves, minced
• 3 tablespoons apple cider vinegar
• 1/2 cup whole grain mustard
• 1/4 cup dijon mustard
• 3/4 cup peach jam or 3/4 cup preserves
• 1 tablespoon bourbon
• 1/2 teaspoon kosher salt

Recipe

• 1 peach mustard barbecue sauce:.
• 2 melt the butter in a saucepan over medium heat.
• 3 add the onion and garlic and cook until translucent, about 3 minutes.
• 4 add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes.
• 5 whisk in both mustards and the jam or preserves.
• 6 simmer, whisking, until jam melts, about 1 minute.
• 7 remove the pan from the heat and stir in the bourbon and salt.
• 8 lamb chops:.
• 9 prepare an outdoor grill with a high heat for both direct and indirect grilling. position a drip pan under the grate on the cooler side of the grill.
• 10 brush the lamb chops on both sides with oil and season with salt and black pepper to taste. set aside for 15 minutes.
• 11 grill the chops over the heat until brown on both sides, about 4 minutes per side.
• 12 move them to the cool side of the grill and brush with some of the peach-mustard bbq sauce.
• 13 cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees f, about 15 minutes more.
• 14 let rest for 10 minutes.