Print

Lamb Chops with Honey Mustard BBQ Sauce

Ingredients

Scale
  • 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.

Find it online: https://melissamayo.com/recipe/lamb-chops-with-honey-mustard-bbq-sauce/