Pan-Grilled Lamb Shoulder Chops

• 1/2 cup freshly squeezed lemon juice
• 2 tablespoons whole-grain mustard
• 1 tablespoon chopped fresh rosemary
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper, to taste
• Four 8- to 12-ounce lamb shoulder chops
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. To make the marinade: whisk the lemon juice, mustard, rosemary, garlic, and 1 teaspoon of the salt together in a medium bowl.
2. Gradually whisk in the oil and season with pepper.
3. Transfer the marinade to a large sealable plastic bag.
4. Put the lamb chops in the bag, seal, and shake vigorously to evenly coat the meat.
5. Marinate at room temperature for 1 hour or in the refrigerator for at least 4 hours and up to 12.
6. Remove the chops from the marinade and transfer them to a plate.
7. Discard the marinade.
8. Using a spoon, lightly scrape the remaining marinade off the chops and pat them dry.
9. Preheat a large cast-iron grill pan over medium heat for 3 to 5 minutes.
10. Raise the heat to medium-high.
11. Season the chops with salt.
12. Place 2 chops on the grill pan, and cook until the chops have distinctive grill marks, about 3 minutes.
13. To make crosshatched grill marks, re-position the chops, moving them about 45 degrees on the ridged pan, and continue to cook about 3 minutes more.
14. (The chops will have only cooked on one side at this point.)
15. Set the chops aside and repeat with the remaining 2 chops.
16. Return the first set of chops to the pan to cook them on the other side.
17. Reduce the heat to medium low, and cook the chops until medium-rare, about 2 minutes.
18. Repeat with the other chops.
19. Let the chops rest for about 5 minutes and serve.
20. Cook's note: This is the perfect workday-week recipe.
21. In the morning before work, shake the lemony marinade and lamb chops in a plastic bag, and then store it in the refrigerator for the day.
22. When you come home, you'll have ready-to-grill lamb chops waiting for you.

freshly squeezed lemon juice, wholegrain mustard, rosemary, garlic, kosher salt, extravirgin olive oil, freshly ground black pepper, lamb shoulder chops, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pan-grilled-lamb-shoulder-chops-recipe.html (may not work)