Mustard Barbecued Lamb Chops

(Adapted from Patrick Clark, chef of Tavern on the Green; originally contributed by Lita Lotzkar <>)

Ingredients Directions
  • 7 cloves of garlic
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 Tablespoon of dried oregano
  • 20 black peppercorns
  • ½ cup of olive oil
  • 12 rib lamp chops
  • 1 Tablespoon of canola oil
  • 1 small red onion
  • ½ carrot
  • ½ serrano chili
  • ¼ cup of red wine vinegar
  • ½ cup of ketchup
  • 1½ Tablespoons of Dijon mustard
  • 1 Tablespoon of honey

Mix 5 crushed garlic cloves, rosemary, thyme, oregano, peppercorns, and olive oil to make a marinade. Place the rib lamp chops, trimmed of fat, in a shallow baking dish or a Ziploc plastic bag to marinate. Set aside to refrigerate overnight.

In a medium sized saucepan over medium-high heat, add 1 small red onion peeled and diced, ½ carrot peeled and diced and 2 cloves of garlic, peeled and crushed. Sauté for 3 minutes in canola oil. Add ½ serrano chili seeded and ¼ cup of red wine vinegar. Stir for 1 more minute. Add ½ cup of ketchup, 1½ tablespoons of Dijon mustard, and 1 tablespoon of honey. Turn the heat to low and simmer for 25 minutes.

Swap out with sauce that has already been sautéd for 25 minutes. Cool and puree in a blender. Strain and thin with a little water if needed.

Wipe the marinade off the lamb chops before placing the chops on the grill. Grill the meat until medium rare. About a minute before the lamb is done, brush the lamb chops on both sides with the mustard sauce. Cook for about 4 to 5 minutes on each side.

When you serve the lamb chops, spread both sides with the additional sauce.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Jun 13 11:48:48 EDT 1998