Honey Mustard Grilled Lamb Chops
By Kim B.
Our special occasion go-to treat! Even if you think you don’t like lamb, don’t be afraid to fall in love with these adorable size beauties. We buy these at Sam’s Club: pre-packaged and ready to go. They are tender and mild flavored and not at all gamey. Using this rub, sauce and grilling makes for a perfect combination for something special and out of the ordinary.
1/2 cup Honey
2 Tablespoons mustard (Dijon, or any deli style mustard)
2 large sprigs fresh Rosemary
4 large garlic cloves crushed and minced
2-3 Tablespoons Olive Oil
Salt and Pepper
Blend together the honey, mustard, 2 of the crushed garlic cloves, and minced leaves of one of the Rosemary sprigs. Taste for flavor, adding more of any for your liking. Set aside.
Bring lamb to room temperature, season with salt and pepper. Blend olive oil, the minced leaves of the second Rosemary sprig, and the remaining garlic. Rub onto lamb, keeping in mind you may need additional oil for both sides of the lamb. Set aside while preparing grill for direct heat grilling.
Prep the grill! After cleaning the grates, wipe them with a vegetable oil soaked paper towel.
Grill over medium high to high heat open lid for 3 minutes on first side to get a sear.
Turn then baste with honey mustard sauce. Turn again after 3 minutes and baste the second side. Turn and baste again this time after just one minute and repeat turning and basting with shorter interval moving off flame or cooler grill spot if flare up occurs.
Cook until rare or med rare. 155 degree for medium. These chops are very lean and total cooking time is up to 8 minutes tops to avoid WELL DONE MEAT! Remove from grill and let rest at least 5 minutes. Very hard to let them sit this long! These delicious morsels pair well with anything. We all enjoyed these for Mother’s Day brunch, along with green salad and smashed potatoes, and a lovely Pinot Noir. A little slice of heaven. Yum!