Honey garlic lamb chops

Name: Honey garlic lamb chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Québécoise
Ingredients: 8 Quebec lamb chops about 2.5 cm (1 inch) thick; ½ cup (125 ml) good quality dry white wine; 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) honey; 2 tbsp (30 ml) fresh thyme, finely chopped, plus extra for serving; 1 tbsp (15 ml) Dijon mustard; 2 large garlic cloves, finely chopped; 1 green onion, finely chopped; Juice of ½ lemon; Salt and freshly ground pepper; Fleur de sel (for serving)

Preparation 10 min
Refrigeration 3 h
Cooking 10 min
Servings 4

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Ingredients

8 Quebec lamb chops about 2.5 cm (1 inch) thick
½ cup (125 ml) good quality dry white wine
3 tbsp (45 ml) olive oil
2 tbsp (30 ml) honey
2 tbsp (30 ml) fresh thyme, finely chopped, plus extra for serving
1 tbsp (15 ml) Dijon mustard
2 large garlic cloves, finely chopped
1 green onion, finely chopped
Juice of ½ lemon
Salt and freshly ground pepper
Fleur de sel (for serving)

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Preparation

Place the lamb chops in a large resealable bag.
In a large bowl, mix the rest of the ingredients and mix well. Pour half of the marinade into the bag and seal, removing as much air as possible. Mix to coat well. Reserve the meat and remaining marinade in the fridge for 3 hours.
Preheat the barbecue to maximum power, then reduce to medium power. Oil the grill.
Remove the chops from the marinade and drain. Place the chops on the barbecue grill and cook for 3 to 4 minutes on each side or until the meat is cooked but still pink. Brush with the reserved fresh marinade during cooking.
Place the chops on a plate and cover with aluminum foil, sealing it tightly around the edge of the plate. Let rest for 5 minutes.
Garnish with fresh thyme, sprinkle with fleur de sel and serve.