Mustard-Rosemary Grilled Lamb | Living the Country Life

Mustard-Rosemary Grilled Lamb

The thick mustard mixture coats the chops like a marinade. To develop the best flavor, chill the coated chops for 2 or 3 hours.

Prep: 20 minutes | Chill: 2 hours | Grill: 12 minutes

8 lamb rib or loin chops, cut 1 inch thick
1/4 cup stone-ground mustard
1/4 cup thinly sliced green onions (2)
2 tablespoons dry white wine
1 tablespoon balsamic vinegar or rice vinegar
3 cloves garlic, minced
1 teaspoon snipped fresh rosemary
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Step 1. Trim fat from chops. In a small bowl stir together mustard, green onions, wine, vinegar, garlic, rosemary, honey, salt, and pepper. Spread mixture evenly over both sides of chops. Place chops on a large plate and cover loosely with plastic wrap. Chill for 2 to 3 hours.

Step 2. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145°F) and 15 to 17 minutes for medium doneness (160°F). For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.

Makes 4 servings.

Nutrition facts per serving: 194 calories, 9 g total fat (3 g saturated fat), 64 mg cholesterol, 557 mg sodium, 4 g carbohydrates, 0 g dietary fiber, 21 g protein.

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