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Grilled Rosemary Dijon Lamb Chops
A savory crust of coarse Dijon mustard, fresh rosemary, and honey transforms these tender lamb chops into a backyard masterpiece. French-cut baby chops cook incredibly fast over an open flame, making them an elegant option that doesn't require hours of prep. The sweet and pungent paste caramelizes beautifully on the grill, perfectly balancing the rich, earthy flavor of the meat. You'll love how easily this elevated dish comes together for your next cookout.
Equipment
- Grill
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 to medium heat. In a small bowl, combine the Dijon mustard, chopped fresh rosemary, honey, finely chopped garlic, salt, and black pepper.
- 2Pat the lamb chops dry with a paper towel. Surface moisture prevents proper browning, so drying them first helps the mustard paste adhere better. Rub the mixture evenly over one side of each French-cut baby lamb chop.
- 3Arrange the lamb chops on the grill 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 a chop registers 160°F. Don't flip the meat; keeping them coated-side up prevents the crust from sticking to the grates.
Notes
- Substitution: If French-cut baby lamb chops aren't available, use lamb loin or sirloin chops. Since they're meatier, plan for one chop per person.
- Prep tip: Let the lamb chops sit at room temperature for 15 to 20 minutes before grilling so they cook more evenly.
- Equipment: A digital meat thermometer is the best way to ensure your lamb reaches exactly 160°F without overcooking.