Lamb chops are just one of those meals that always put a smile on my face and leave my tummy feeling satisfied.
For this recipe, I am using thicker loin or porterhouse chops. They are a lot meatier but they take longer to cook than the lollipop chops. But they are well worth the extra cooking time.
I marinated them in a killer mustard and honey barbecue sauce.
It’s epic with steak and chicken too. And it creates a gorgeous crust on the chops.
I have no doubt these are gonna be a hit with friends and family for a long time to come.
xxx Chef MM
Lamb Chops with Honey Mustard BBQ Sauce
Ingredients
- 8 (1 inch thick) Loin/ Porterhouse lamb chops
- 1/2 cup Dijon mustard
- 1/4 cup sherry vinegar
- 1/4 cup ketchup
- 1/4 cup honey
- 3 TBS Worcestershire sauce
- 1 TBS cumin
- Coarse salt and freshly ground black pepper
- Chopped parsley to garnish
Instructions
Whisk together the mustard, vinegar, ketchup, honey, Worcestershire sauce, and cumin in a small bowl.
Season the lamb chops generously with coarse salt and black pepper. Place them in a zip lock bag. Pour in the marinade and leave it in the refrigerator overnight.
Bring the lamb chops to room temperature. Oil the grates of the grill with a paper towel dabbed in vegetable oil.
Preheat the grill to medium/low heat. Put the chops on the grill and cook for 8 mins. Flip and cook for 8 minutes. Flip again and cook for another 8 minutes. (***24 mins total).
Remove the chops from the grill. Cover with foil and allow them to rest for 5 minutes. Garnish with sea salt and parsley.
SERVES 4 (2 chops per person)
Notes
****With thicker lamb chops it is better to cook them on medium/ low heat for longer. This way you avoid oil flare ups and the chops don’t get charred.
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