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Grilled Rosemary Lamb Chops
Grilled rosemary lamb chops are a fast and flavorful main course that brings steakhouse quality to your backyard. French-cut baby lamb chops are naturally tender and cook quickly over an open flame. A simple paste of coarse Dijon mustard, fresh rosemary, honey, and garlic coats the meat to create a savory crust. The sweet and pungent flavors balance the rich taste of the lamb perfectly. Serve these chops for a special weekend dinner or a quick weeknight meal when you want something elevated but effortless.
Ingredients
- 1 tablespoon country-style Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons honey
- 1 clove garlic, finely chopped
- ½ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- 6 French-cut baby lamb chops (1 to 1 ¼ inches thick)
Instructions
- 1Preheat a gas or charcoal grill. Combine the country-style Dijon mustard, chopped fresh rosemary, honey, finely chopped garlic, salt, and coarse ground black pepper in a small bowl. Rub this mixture evenly over one side of each French-cut baby lamb chop.
- 2Arrange the lamb chops on the grill over medium heat with the coated side facing up. Close the grill lid and cook for 12 to 15 minutes, or until a meat thermometer inserted into the thickest part of the chop registers 160°F.