Grilled Lemon-Pepper Lamb Chops with Rosemary-Dijon BBQ Sauce

• 2 tablespoons butter
• 1/3 cup chopped shallot
• Pinch each of kosher salt and black pepper
• 4 large cloves garlic, chopped
• 3/4 cup red wine
• 1 sprig rosemary
• 1/4 cup Dijon mustard
• 1 cup Mutha Sauce (page 165)
• Juice of 1/4 lemon
• 1 tablespoon honey
• 1/4 cup sliced scallion
• 8 center-cut loin lamb chops (2 1/2 to 3 pounds)
• Olive oil
• Lemon pepper

1. Fire up the grill.
2. While thats heating, make the sauce.
3. Toss the butter into a small saucepan and melt over medium heat.
4. Add the shallots, season with salt and pepper, and cook til just wilted.
5. Toss in the garlic and cook for 1 minute more.
6. Splash in the red wine and add the rosemary and mustard.
7. Raise the heat to high, and reduce the sauce rapidly for 2 to 3 minutes.
8. Mix in the Mutha Sauce, lemon juice, and honey and simmer for a minute or two to blend the flavors.
9. Keep warm.
10. Rub the chops down with oil.
11. Season both sides with a generous sprinkling of lemon pepper.
12. Place over the coals.
13. Cook for about 4 minutes, then flip the chops and cook for another 3 to 4 minutes, or til a rosy medium-rare, 130 to 135.
14. Pull them off the grill.
15. Fish out the rosemary sprig from the sauce, and stir in the scallions.
16. Pour it over the chops and enjoy.

butter, shallot, salt, garlic, red wine, rosemary, dijon mustard, mutha sauce, lemon, honey, scallion, center, olive oil, lemon pepper

Taken from www.epicurious.com/recipes/food/views/grilled-lemon-pepper-lamb-chops-with-rosemary-dijon-bbq-sauce-389167 (may not work)