Grilled Lamb Chops with Mustard, Rosemary and Garlic
These exquisite Grilled Lamb Chops with Mustard, Rosemary, and Garlic are the BEST way to eat lamb!! Lamb stands up to strong flavors beautifully and this marinade creates a match made in heaven.
My mom introduced Bill to lamb one Easter, roasting a garlic-crusted leg of lamb for the holiday. He was an instant convert, but my preference is for a tender, delectable Lamb Chop Recipe when it comes to this lamb.
Why You Must Make
- This flavorful marinade works perfectly–lemon, garlic, and rosemary are some of the quintessential pairings with lamb.
- You can add more garlic and rosemary or substitute another herb like thyme or oregano. It’s easy to adapt this to your palate.
One Easter, my mom served us a leg of lamb studded with loads of garlic. Like many of her generation, she served it with a side of bright green mint jelly. Instantly, Bill changed his tune about this cut of meat; he was officially a fan, though I can guarantee there was no mint jelly on his plate. For the record, the only mint that passes his lips is on his toothbrush! Even though we always had that Day-Glo green mint condiment on our table growing up, there’s no need with this lovely recipe for Grilled Lamb Chops.
How To Make
- I rarely make a leg of lamb, but this Julia Child-inspired marinade would also be perfect on the larger cut. Make a double batch and smear over the lamb the night before you plan to roast it.
- First make the marinade, which is more of a paste, by mixing together all the ingredients.
- The night before, rub it all over your lamb chops and park them in the refrigerator until you’re almost ready to grill.
- Bring the chops out of the refrigerator about an hour before grilling time. This will help take the chill off the meat, making them grill more evenly.
- When you bring them in off the grill, cover with foil and allow to rest for at least 10 minutes before serving. This allows the meat juices to redistribute in the chops.
Happy Easter to all who celebrate. As Julia would say, Bon appetit!!!
Frequently Asked Questions
YES! Salt at least one hour before grilling, though I prefer the night before. The salt will act as a dry brine releasing moisture from the meat along with breaking down the proteins ensuring the moisture is reabsorbed, and keeping your chops moist. The salt also infuses flavor into the meat when done in advance instead of just sitting on the surface.
If you’re marinating your chops overnight, as this recipe recommends, there is no need to add additional salt since there is plenty of sodium in the recipe between the soy sauce and salt.
They should be quickly seared on the grill, then moved to a cooler spot to finish cooking. It typically takes about 3 minutes per side, but it all depends on the thickness of your chops, the temperature of your grill, and the doneness you desire.
It’s best to use an instant-read thermometer and pull them off about 10° before they reach your goal temperature. Cover with foil and let them rest and the internal temperature will keep rising. Here are the recommended temperatures for cooked lamb:
Rare – 120°
Medium Rare – 125°
Medium – 130°
Well Done – 145° (not recommended as lamb can taste gamey at this temperature).
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Grilled Lamb Chops with Mustard, Rosemary and Garlic
This marinade of garlic, Dijon, rosemary and lemon is perfect for lamb chops!
Adapted from Julia Child
- 2-4 cloves of garlic, minced
- 1 teaspoon salt
- 2 tablespoons Dijon mustard
- 1 tablespoon soy
- 1 teaspoon fresh rosemary, minced
- 2 tablespoons freshly squeezed lemon juice
- Olive oil
- 6 lamb chops
- Mix all ingredients with enough olive oil to make a good paste. Cover lamb chops with this marinade and let rest in the fridge up to overnight.
- Grill to desired temperature and serve.
Note that there is a marinating time in addition to a cook time
Total time does not include marinating time.
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Serving Size:2 lamb chops
Amount Per Serving: Calories: 387Total Fat: 28gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 98mgSodium: 1071mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 31g
22 Comments on “Grilled Lamb Chops with Mustard, Rosemary and Garlic”
Whenever I get lamb chops, I simply pan fry them to rare in a skillet, with a little olive oil and lots of salt. And I’m happy. But I do love this paste! I’ll have to try it next time.
I’ve never tried lamb, but will say I am ready for grilling season! Wishing you a very nice Easter Weekend Liz-enjoy:@)
So juicy, tender and perfect for the holiday meals!
Hey Liz! Okay, check out my latest post – I had to do a little shout out to you and this recipe!! Hugs!
Sounds great! I always add lemon juice and rosemary to my chops but the addition of mustard and soy caught my eye – will give it a try soon!
These sound phenomenal! I’ve never made lamb at home but I’ve been wanting to try for a while now. Bookmarking your recipe for when I finally do 🙂
Yum! This marinade looks delicious! Now, to pick up some lamb chops…
I just ordered my lamb from a nearby farm…should be getting here in the next few days, right in time for Easter! I am bookmarking your delicious recipe….this we need to try because I am in love with the combo of flavors up there… yummy!
Wow! That looks absolutely delicious! My son said he wanted me to make lamb – he is my oober, super picky eater so I have to listen! Thanks for sharing!!
Also – so glad you received the Stella and Dot necklace! Enjoy it!!!
Lizzy, It wouldn’t be Easter at our house without fresh spring lamb. Looks delicious!
Beautiful lamb chops! Love the flavors here, all very great with lamb 🙂
fancy, gorgeous, simple. I love it, perfect for easter.
Your grilled lamb chop recipe sounds so simple but yet seems flavourful and delicious. I’m sure rosemary and garlic gives the wonderful aroma to the lamb 🙂
You know, I’m not a huge lamb fan BUT when it’s marinated like this here that turns it into a different dish. LOVE rosemary, too. Thanks for sharing this – will be ideal for Easter.
I love roasted lamb with rosemary, it looks perfect!
I don’t know if I like lamb. My mom had served it a couple times when I was younger and I didn’t care for it. I’ve never tried to prepare it myself but I think it is something I need to try again. This sounds really delicious. Maybe I’ll be brave enough and give it a try someday.
Perfect dish Lizzzy, Just wrap it up and “overnight” ship it my way…since I can’t cook or bake at least for two weeks, until I can stand on my bad foot:-((
Love the lamb chops…what a coincidence, I have all the ingredients for the chops…as soon as I get better, I will make this. Yummm!!!
Great recipe. I am not a fan of lamb but I think this recipe can work with pork as well.
I love lamb, we too have leg of lamb every Easter, also make homemade pasta… I would each at least 5 of those chops! Wish we had a better selection in Florida, only get the chops rarely… this sounds like a flavorful recipe…
Love grilled lamb chops…we all do. Beautiful pics Lizzy!