Mustard Marinated Grilled Lamb Chops
October 25, 2013
My daughter is a huge lover of lamb chops so I decided to fire up the grill for some mustard marinated double chops. How’d they turn out? All I can say is that they were barely on the platter before she had devoured 2 of them! The mustard marinade provided a nice balance of flavor and ensured that the chops were nice and moist.
- 1 rack of lamb (approximately 1.5lbs) cut in to double chops
- 2 tbsp. Dijon mustard
- 2 tbsp. extra virgin olive oil
- ¼ cup white balsamic vinegar
- ¼ tsp. ground rosemary
- ¼ tsp. dried tarragon
- 1 tsp. Lavender salt
- ½ tsp. cracked black pepper
- 2 cloves garlic, minced
Additional tools: GrillGrates interlocking grilling surface to prevent flare-ups
Mix together the Dijon mustard, olive oil, balsamic vinegar, rosemary, tarragon, Lavender salt, pepper and garlic in a large mixing bowl and mix well. Add lamb chops and toss to coat the chops well with the Dijon mixture. Refrigerate for at least 4 hours or overnight.
Prepare grill for high heat cooking. Remove the chops from the marinade and pat the chops dry. Place the ribs bone side down on the GrillGrates and cover. Allow the chops to grill for 5-7 minutes until lightly browned, flip and grill for another 5-7 minutes. Grill the chops on both of the cut sides for another 3-4 minutes until nicely colored until the internal temperature reaches 135 degrees for medium rare. Remove and serve with your favorite side dishes.
- Clint Cantwell, Grilling.com Editor