Grilled Lamb Chops With Mustard Barbecue Sauce
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
52
Sourness
34
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Dijon Mustard1 cup
Sherry Vinegar1 cup
Ketchup1 cup
Molasse1 cup
Honey2 tbsps
Maple Syrup2 tbsps
Rice Wine Vinegar1
Salt2 tbsps
Canola OilDirections:
1
Watch how to make this recipe
2
Whisk together the mustard, vinegar, ketchup, molasses, honey, maple syrup and rice wine vinegar in a small bowl and season with salt and pepper, to taste
3
Cover and let sit at room temperature for at least 30 minutes before serving
4
Can be made 2 days in advance and stored in the refrigerator
5
Preheat the grill to high or a grill pan over high heat
6
Season the lamb on both sides with salt and pepper, to taste and brush with canola oil
7
Put the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes
8
Brush with the sauce, then turn the chops over and continue grilling to medium doneness, 2 to 3 minutes more, brushing the top with more of the sauce
9
Remove the chops from the grill to a serving platter
10
Brush with more of the sauce and let rest for 5 minutes
11
Garnish with sea salt and chives
12
Serve 2 chops per person