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Grilled Rosemary Dijon Lamb Chops
Country-style Dijon mustard, chopped fresh rosemary, honey, and garlic get stirred into a paste and spread over six French-cut baby lamb chops before they go over the flame. The honey in the paste encourages the crust to caramelize quickly — these thin chops take only a few minutes per side. Total prep and cook time is 25 minutes, serving 3. A sprinkle of coarse black pepper just before plating sharpens the herb-and-mustard finish.
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.
Recipe Details
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