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Rosemary Dijon Garlic Marinade Recipe

Prep Time 6 hrs
Cook Time 12 hrs
Resting Time 3 mins
Total Time 6 hrs 15 mins


  • 1/3 cup of stone ground Dijon mustard
  • 1/3 cup of white wine
  • 1/3 cup of extra virgin olive oil
  • 6 cloves of garlic
  • 2 lemons
  • the sprigs from two large segments of rosemary
  • 1 tablespoon of sea salt


  • Combine all of the marinade ingredients in a bowl and mix your marinade.
  • Coat the chops in your marinade. Let the chops soak in your marinade in the refrigerator for 6-36 hours.
  • Preheat your Pellet grill to 400 degrees Fahrenheit.
  • Grill your lamb for 3-minutes then rotate the meat to create a crosshatch effect. Grill for a total of 6-minutes on each side.
  • Total cook time 12-minutes or until your chop has reached an internal temperature of 130 degrees for lamb cooked medium.
  • Rest for 3 minutes then enjoy!
Calories: 778kcal
Course: Main Course
Cuisine: American
Keyword: Grilled


Calories: 778kcal | Carbohydrates: 34g | Protein: 16g | Fat: 69g | Cholesterol: 25mg