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LAMB CHOPS WITH HONEY MUSTARD BBQ SAUCE

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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 have marinated them in a mustard and honey barbecue sauce that also works great with steak.

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

US (Imperial)

Print 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

InstructionsWhisk 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 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.

CHEF’S TIP
****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.

SERVES 4 (2 chops per person)

EU (Metric)

Print Ingredients

8 ( 2.5 cm 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

InstructionsWhisk 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 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.

CHEF’S TIP
****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.

SERVES 4 (2 chops per person)

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