Rosemary Dijon Garlic Marinade Recipe
Equipment
- Z Grills Smoker Grill
- Z Grills Hickory Wood Pellets
Ingredients
- 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
Instructions
- 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!