Lamb chops are one of my favorite things to eat. So I was up for the challenge when my good friend Brett Miller suggested a chop cook-off.
We each prepared the chops our way and the final decision was left to the guests. But after sinking my teeth into Brett’s version, it was clear to me that he was the hands-down winner.
He agreed to let me share his super-secret recipe with you and you will be so glad he did. The Coleman’s Mustard forms the most incredible crust on the chops…. I know this is going to be a family favorite.
Thanks, boetie for letting me share it xxx
Brett’s Famous Lamb Chops
- 18 lamb rib chops
- 3.5 oz/100g Jar of Coleman’s Prepared Mustard
- Coarse kosher salt
- Fresh ground black pepper
Season the chops with salt and pepper and place them in a ziplock bag along with the entire bottle of Coleman’s Mustard.
Rub the chops to ensure they are evenly coated. Refrigerate for at least 2 hours but preferably overnight.
Bring the chops to room temperature.
Heat the grill to medium-high heat. Remove the lamb from the marinade and grill for 4 to 5 minutes on each side.
Remove and cover tightly with foil. Allow them to rest for 10 minutes. Serve alongside some sweet potatoes, corn, or a salad