- 3 tablespoons Kinloch Plantation Pecan Oil
- 2 garlic cloves, mashed
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 ¾ teaspoons minced fresh rosemary
- 8 (1-inch-thick) loin lamb chops, trimmed
- Salt and freshly ground black pepper to taste
Combine the pecan oil, garlic, soy sauce, mustard and rosemary in a small
bowl and whisk to blend. Brush the mixture on both sides of the lamb chops.
Season with salt and pepper. Cover and marinate for 30 minutes.
Grill for about 4 minutes on each side for medium rare. Serve immediately.
Makes 4 main dish servings