So we are now at the height of BBQ season here in Colorado. Unfortunately, that can mean that any time you intend to bbq, the weather may completely disagree with you. I have ribs in my fridge that have been marinating for four days, and we keep getting afternoon wind and thunderstorms that prevent firing up the grill ☹ I do enjoy bbq meat recipes that allow for some wiggle room in the time the meat can stay in a marinade. One of my favorite summer treats are thick cut lamb chops on the grill. Cosco seems to always have nice 2-inch thick lamb chops this time of year. I have an awesome marinade for the lamb chops, and it seems to be OK if the lamb is in the marinade for a few hours, or a couple of days which always helps here with crazy weather. The lamb chops are also easy to cook to several different temperatures on the grill. I can cook them on low heat, without getting a sear on them for me the toothless one. I can cook them with a nice sear and great grill marks at a higher temperature for others. These are great for dinner parties!

Garlic Marinated Lamb Chops

12 lamb loin chops
¼ cup Dijon mustard
1/3 cup minced garlic
¼ cup soy sauce (I use low sodium)
1/3 cup canola oil
½ cup red wine (which can also be served with the meal if you like wine)
1 tsp ground pepper

I use a gallon ziplock bag to mix the marinade. Once I add the lamb chops I tend to put it in the fridge in a bowl just to prevent any unfortunate leaks. I buy lamb chops in groups of eight and this amount of marinade works well. I tend to add a little more of the mustard and I often use honey Dijon mustard. If you are not a fan of soy sauce (or sensitive to too much soy) you can just add about a teaspoon of salt and skip the soy sauce. These are always great when served with grilled garlic red potatoes and fresh corn on the cob which can be grilled right in the husks. I so love summer menus that can be completely cooked on the grill so there is no mess or extra heat in my kitchen!