Name: Grilled Lamb Chops with Dijon Mustard, Herbs, and Lemon Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 29 min
Cuisine: Mediterranean
Ingredients: 1 rack of lamb; 1/4 cup Dijon mustard; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 2 teaspoons fresh oregano, chopped; 1/2 lemon, juiced; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper

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Introduction

Grilled lamb chops are a delicious and elegant meal perfect for any occasion. Marinated in a flavorful blend of mustard, herbs, and garlic, these chops are tender and packed with savory taste. Whether for a special dinner or a weekend cookout, this recipe is sure to impress.

The image shows a wooden board with four grilled lamb chops stacked unevenly, each chop showing a mix of golden-brown crust and grill marks with a bone sticking out. To the left of the chops is a small white metal cup filled with orange-colored sauce, next to a silver spoon resting on the board with the same sauce dripping from it. On the right side of the board, there are two lemon halves, bright yellow with visible texture inside, and fresh green herb sprigs placed nearby. The wooden board lies on a white marbled surface, enhancing the colors and textures of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 rack lamb
1/4 cup Dijon mustard

2 tablespoons olive oil
3 cloves garlic

1 tablespoon fresh rosemary
2 teaspoons fresh oregano

1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Instructions

Step 1: Trim any excess fat from the rack of lamb. Cut the rack into chops by slicing evenly between each rib. A medium-sized rack should yield about 8 chops.
Step 2: In a small bowl, whisk together the Dijon mustard, olive oil, minced garlic, chopped fresh rosemary, fresh oregano, juice of half a lemon, kosher salt, and ground black pepper.
Step 3: Arrange the lamb chops in a shallow dish and coat them evenly with the mustard mixture. Cover and refrigerate for 2 to 4 hours to marinate.

Step 4: Preheat your grill to medium-high heat. Grill the lamb chops for 6 to 7 minutes on each side, aiming for medium-well doneness.
Step 5: Remove the chops from the grill, cover loosely with aluminum foil, and let them rest for 3 minutes before serving.
Step 6: Serve the grilled lamb chops with red pepper jelly or mint jelly for a complementary flavor.

Tips & Variations

For extra tenderness, marinate the lamb chops overnight in the refrigerator.
Try adding a splash of balsamic vinegar to the marinade for a tangy twist.
If fresh herbs aren’t available, dried rosemary and oregano can be used—reduce quantities by half.

Serve with a side of grilled vegetables or roasted potatoes to complete the meal.

Storage

Store leftover grilled lamb chops in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium heat or in the oven at 300°F (150°C) until heated through, being careful not to overcook.

How to Serve

A wooden board holds four grilled lamb chops stacked in the middle, each chop showing sear marks and a brown, slightly charred texture with a light crust of herbs and seasoning; on the right side of the board lies a halved lemon with a bright yellow, juicy interior and some fresh green herbs nearby; at the top left corner, a small metal cup filled with amber-colored jam or sauce is placed next to a spoon lying flat with a dollop of the same jam, some spilled onto the board, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lamb loin chops instead of the rack?

Yes, lamb loin chops can be used as an alternative. Adjust grilling time slightly as loin chops are typically thinner and cook faster.

How can I tell when the lamb chops are done?

Use a meat thermometer to check for doneness. Medium-well lamb should reach an internal temperature of about 150°F (65°C). The meat will be slightly pink but mostly cooked through.