Here’s a quick and easy grilling dish for when you want some tasty meat course.
Lamb Pops
2-3 pounds of boneless lamb butterflied (ask your butcher to do this)
½ cup Dijon mustard
½ cup red wine (preferably the same wine you will be serving with the meal)
¼ cup soy sauce
4 garlic cloves
2 tablespoons dried rosemary
Mix the ingredients together and rub on the meat. Refrigerate 2-4 hours. Take out of refrigerator 30 minutes before grilling.
Preheat gas grill to 350-400 degrees.
Cook on one side for five minutes. Turn and grill other side for five minutes. Continue cooking until meat reaches an internal temp of at least 145 degrees (medium rare) or 160 (medium).
Remove from heat; let meat sit for 30 minutes. Cut into bite-sized pieces.
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