Dijon Grilled Lamb Chops
Even Covid can’t stop us from celebrating the holiday season with a beautiful rack of perfectly cooked lamb chops. This recipe actually came from my brother, the self-proclaimed grill king, and has been our favorite lamb chop recipe sine he first made it. The outside has the best char I’ve ever seen, and the flavor is out of this world.
This recipe is so easy. You only need 4 ingredients – lamb, dijon, salt and pepper. Of course I had to throw rosemary on there though. It seemed sacrilegious not to.
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PRO TIP: We bought the racks of ribs from Costco – a great piece of advice from my brother. Lamb chops can get expensive – I feel like this is one of the reasons they are a holiday or special occasion meal. If you buy them from Costco though, they are super affordable – Kirkland brand is $9.99/lb. Your average grocery store likely sells it for double that cost.
First, we rubbed the outside of the lamb chops with dijon, then sprinkled them with salt, pepper, and rosemary. THAT’S IT! Then, we prepped the grill by getting it as hot as we could, which in our case was 550 degrees F. This is a “cook it hot and fast” method. Next, you will want to put the lamb chops on the grill fat side down and close the top. Have a squirt bottle of water handy for this next part.
Once you hear the fat starting to bubble or see the fire starting to flare up, CAREFULLY open the grill and manage the fire with your squirt bottle filled with water. It is so important that you do this carefully. It’s also important that your grill isn’t right next to your stucco like ours was. Today I will be researching how to get the burnt stucco repaired :/.
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Close the top back up and let the fat render. Cook it fat side down until it’s done rendering – this time will vary depending on how hot your grill is. Anywhere from 2-6 minutes. Then, manage the fire again and flip the lamb chops. Cook on the other side until the third chop in measures 110-115 degrees F (If you like it rare). If you like it a little more well done, below is a time chart.
- Rare: 115 to 120°F.
- Medium-rare: 120 to 125°F.
- Medium: 130 to 135°F.
- Medium-well: 140 to 145°F.
- Well-done: 150 to 155°F.
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After the chops rest for about ten minutes, slice and serve! We enjoyed ours with a side of polenta. HAPPY HOLIDAYS!
Dijon Grilled Lamb Chops
Ingredients
- 2 Racks of lamb chops, 1.5 lb each
- 2 Tbsp. Dijon mustard
- salt and pepper, to taste
- 1-2 Tbsp. rosemary leaves
- water squirt bottle
Instructions
- Start by heating your grill up. You will want it to reach a temp around 550 degrees F.
- Dry the lamb chops with a paper towel. Rub the outside of each rack with dijon first, then sprinkle salt, pepper, and rosemary.
- Next, you will want to put the lamb chops on the grill fat side down and close the top. Have a squirt bottle of water handy for this next part. Be CAREFUL. The fat rendering in the hot grill will make the fire flare up. Once you start to see the fire flare up, it is so important to very carefully open the grill and manage the fire with your squirt bottle of water. Then close the lid of the grill again and continue to cook until the fat renders. This will take anywhere from 2-6 minutes depending on how hot the grill is.
- Once the fat is rendered and you have a good char on the lamb chops, flip them while you manage the fire carefully. Continue to cook the chops, lid closed, until the third chop in reaches your desired temperature on the chart below:Rare: 115 to 120°F.Medium-rare: 120 to 125°F.Medium: 130 to 135°F.Medium-well: 140 to 145°F.Well-done: 150 to 155°F.
- Remove and let the lamb chops rest for ten minutes. Slice and serve!
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