Mustard-Barbecued Lamb Chops
Published July 1, 1995
- Total Time
- 45 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
5 cloves garlic, peeled and sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon dried oregano
20 black peppercorns, cracked
½ cup olive oil
12 rib lamb chops, trimmed of fat
1 tablespoon canola oil
1 small red onion, peeled and diced
½ carrot, peeled and diced
2 cloves garlic, peeled and crushed
½ Serrano chili, seeded
¼ cup red-wine vinegar
½ cup ketchup
1 ½ tablespoons Dijon mustard
1 tablespoon honey
Nutritional analysis per serving (4 servings)
19 grams carbs; 211 milligrams cholesterol; 1234 calories; 53 grams monosaturated fat; 10 grams polyunsaturated fat; 38 grams saturated fat; 107 grams fat; 2 grams fiber; 506 milligrams sodium; 48 grams protein; 12 grams sugar
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.
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Preparation
- 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
Comments
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.