Infused Grilled Lamb Chops

Ingredients

• Servings: 4
• 2 (16 ounce) bottles holland house® red cooking
• 1 tablespoon chopped fresh rosemary
• 3 cloves garlic, minced
• 1/3 cup packed brown sugar
• 1 1/2 teaspoons table salt*
• 1 teaspoon fresh-ground pepper
• 4 (8 ounce) center cut lamb chops, 3/4 inch thick
• ancho chile powder** (optional)

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• to make our brine flavor infusion, pour about 2/3 cup cooking into a glass. stir in rosemary and garlic. microwave on high 1 minute. cool to room temperature--at least 30 minutes, stirring once or twice. (or place glass in an ice water bath to chill faster; stir occasionally.)
• meanwhile, pour remaining holland house cooking into a non-metallic container or bowl that is wide and deep enough to hold the 4 chops. add sugar, salt and pepper; stir until sugar and salt are dissolved. stir in the cooled flavor infusion.
• place lamb chops in brine so they are completely submerged. cover and refrigerate 18 to 24 hours, turning chops at least once.
• preheat grill to medium-low heat, 325-350 degrees f. arrange coals to grill chops over indirect heat. drain chops and discard brine. if desired, rub both sides of chops with ancho chile powder. grill 10 minutes; turn and grill 4-6 minutes more or until internal temperature is 140 degrees f. remove, cover with foil and let rest 5 minutes before serving.