These lamb chops can be purchased at your local butcher and cook very quickly on the BBQ or in a heavy skillet. Do not buy aged lamb for this recipe.
12 – 16 rib lamb chops, about ½ inch thick
2 Tablespoons balsamic vinegar
2 teaspoon Dijon mustard
½ cup olive oil
1 Tablespoon finely minced fresh rosemary
1 Tablespoon fine minced fresh thyme
1 teaspoon dried oregano (or 1 Tablespoon fresh)
Coarsely ground black pepper
Combine the vinegar, shallots, mustard and 6 tablespoons of the oil in a bowl and whisk until well blended. Add the herbs and season with coarse pepper. Place the chops in a shallow dish and pour the marinade over the chops. Marinate for ~ 30 minutes at room temperature.
Prepare the BBQ and when the coals are hot, cook the lamb chops on each side about 3 minutes. Check for level of doneness you prefer. Sprinkle with coarse salt and transfer to a serving dish.
The chops can also be cooked in a skillet. Heat the remaining 2 tablespoons of olive oil over medium-high heat. Remove the chops from the marinade and place in skillet without crowding. Sauté until browned on both sides ~ 6-7 minutes. Sprinkle with coarse salt.