Grilled Lamb Lollipops & Jalapeño Cheese Grits

An irresistible dish inspired by my physician buddy, Dr. Patel, and his grilling mastery in Mishawaka, IN! The addition of Rolfe Rub takes these lamb chops to the next level.

Serves: 4

Ingredients:

• 16 single lamb chops (typically sold in pairs—slice into singles)
• 1 small carton Greek yogurt
• 1-inch piece of ginger, peeled and diced
• 3 garlic cloves, peeled and diced
• 1 tbsp Rolfe Rub (for marinade)
• Additional Rolfe Rub for seasoning both sides of lamb
• 1 cup grits
• 4 cups water
• ½ cup jalapeño cheese (or any spicy cheese)
• 1 tbsp diced jalapeños
• ½ stick butter
• 1 tbsp garlic powder

Instructions:

Prepare the lamb:

1. Combine yogurt, ginger, garlic, and 1 tbsp Rolfe Rub to make the marinade. Coat the lamb chops thoroughly and let marinate for 1–2 hours or overnight.
2. Before grilling, gently wipe off excess marinade (leave a light coating) and generously season both sides with Rolfe Rub.

Prepare the grits:

1. Cook grits according to package instructions using 4 cups of water.
2. Stir in butter, garlic powder, Rolfe Rub, jalapeño cheese, and diced jalapeños until creamy and flavorful.

Grill the lamb:

1. Preheat the grill to 350–400°F.
2. Grill lamb chops for about 3 minutes per side, until the internal temperature reaches 130°F for medium-rare.

Assemble the dish:

1. Spoon a generous portion of cheesy jalapeño grits onto each plate.
2. Lay the lamb chops over the grits.
3. For an extra touch, add your favorite vegetable as a side.

Enjoy!