This is the ultimate Unami sauce. This dish is perfect for a warm summer day.
- 8 Tablespoon extra-virgin olive oil, divided, plus more for brushing
- 1/4 Cup roughly chopped onion or shallot
- 2 garlic cloves, roughly chopped
- 2 Tablespoon soy sauce
- 2 Tablespoon balsamic or sherry vinegar
- 1 Tablespoon fresh rosemary leaves
- 2 Teaspoon Dijon mustard
- 1 Teaspoon Worcestershire sauce
- 1 Tablespoon water (optional)
- Freshly ground black pepper
- 4 (8 oz) lamb chops
- Kosher salt
- When ready to cook, heat grill to 450°F and preheat, lid closed for 15 minutes.
- Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add the onion and garlic and sauté until softened and translucent, but not browned, about 5 minutes.
- Transfer the onion mixture to a blender. Add the soy sauce, vinegar, rosemary, mustard, and Worcestershire sauce and blend until combined. With the blender running, slowly drizzle in the remaining 7 tablespoons of olive oil until the sauce is emulsified, adding the water if needed if the sauce is too thick. Season with black pepper.
- Brush the lamb chops on both sides with olive oil and season generously with salt and pepper.
- Place the lamb chops directly on the grill grates. Insert the probe horizontally into one of the chops, avoiding the bone. Close the lid and cook until the internal temperature reaches 135℉ for medium-rare, 4-6 minutes per side.
- Let rest 10 minutes. Drizzle with sauce.
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