In this journal, Mark will walk you through making his grilled Colorado lamb chops. Cooked over hot charcoal and crusted with coffee and herbs, this recipe is perfect for those chilly Fall evenings. Light up the grill and serve with roasted potatoes and asparagus.
Colorado Crusted Lamb Chop
What You’ll Need:
- 4 Colorado lamb chops
- 1/3 cup of ground coffee
- 1 tablespoon salt
- 1 tablespoon fresh chopped garlic
- 1 tablespoon each of rosemary, parsley, sage, basil, and oregano
- 2 tablespoons of olive oil
- ½ tablespoon of black pepper
Mix the coffee, salt, garlic, and herbs together until evenly mixed. Then, drizzled in the 2 tablespoons of olive oil and season with black pepper.
Pack both sides of the lamb chop with the crust and let sit in the refrigerator for 30 minutes.
Meanwhile, light up your grill. Take the lamb out of the fridge and wait until it gets close to room temperature.
Grill for 5 minutes each side. Let rest before slicing.
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