Mustard-Barbecued Lamb Chops
- Total Time
- 45 minutes, plus overnight refrigeration
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Four servings
- 5cloves garlic, peeled and sliced
- 2sprigs fresh rosemary
- 2sprigs fresh thyme
- 1tablespoon dried oregano
- 20black peppercorns, cracked
- ½cup olive oil
- 12rib lamb chops, trimmed of fat
- 1tablespoon canola oil
- 1small red onion, peeled and diced
- ½carrot, peeled and diced
- 2cloves garlic, peeled and crushed
- ½Serrano chili, seeded
- ¼cup red-wine vinegar
- ½cup ketchup
- 1½tablespoons Dijon mustard
- 1tablespoon honey
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1623 calories; 149 grams fat; 56 grams saturated fat; 0 grams trans fat; 70 grams monounsaturated fat; 13 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 51 grams protein; 538 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine the garlic, herbs, peppercorns and olive oil. Pour over the lamb and refrigerate overnight.
- Step 2
To make the sauce, heat the canola oil in a medium-size saucepan over medium-high heat. Add the onion, carrot and garlic and saute until softened, about 3 minutes. Add the chili and vinegar and stir 1 minute. Add the ketchup, mustard and honey. Turn the heat to low and simmer 25 minutes. Let cool slightly and puree in a blender. Strain. Thin with a little water, if needed.
- Step 3
Start a charcoal grill. Wipe the marinade off the lamb and grill the meat until medium rare. About a minute before the lamb is done, brush the lamb on both sides with the sauce. Serve with additional sauce.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
Es
Wonderful recipe. The lamb chops were tender and tasty. I loved the sauce, just enough but certainly not over-powering. I used a sprinkle of chili flakes instead of the serrano pepper. And there really wasn't enough sauce for me to want to dirty the blender so I used my immersion blender but the sauce really was cooked done enough that it really didn't need that. Looking forward to doing this again.
Private notes are only visible to you.
Advertisement
