My sister’s birthday was this weekend, and I cooked a big meal in her honor, complete with some of her favorite foods and a towering chocolate peanut butter cake. Since she loves lamb, I decided to make these little beauties which are always a hit. I love this recipe when entertaining because I can marinate the lamb the night before, and with a fast grill time, I have a stunning yet deceptively easy meal ready in a flash. Lamb, in years past, hasn’t been readily available in my little corner of Louisiana. However, now most grocery stores and Sam’s Clubs carry it. I still miss those big, bone-in legs of lamb we used to get when we lived in California, but at least we are no longer completely denied.
Maple-Mustard Grilled Lamb Chops
- 1/3 cup maple syrup (the real stuff)
- 1/4 cup Dijon mustard
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 shallot, minced
- 1/4 teaspoon crushed red pepper
- 2 racks of lamb
- Kosher salt and black pepper
- Using a very sharp knife, carefully cut lamb racks into individual chops. If your butcher will do this for you, go for it. Place lamb chops in a large, resealable zip-top bag.
- Combine first 6 ingredients in a small bowl, whisking well. Pour marinade over lamb, shaking bag well to coat. Place bag in a large bowl (just in case it leaks), and refrigerate at least 6 hours. Turn the bag occasionally to ensure even marinating.
- Remove lamb from bag, discarding marinade. Salt and pepper both sides of the lamb chops. Grill over medium-high heat until desired doneness, 3-4 minutes per side. You can serve these as an appetizer or an entrée.
The leftovers make great sandwiches. I smeared some of the cheesy, twice-baked potatoes on one of my husband’s toasted homemade onion rolls and topped it with the lamb. I’m obscene like that. Don’t judge, it was dang tasty.