Grilled Lamb Chops with Mustard Barbecue Sauce - abc27 WHTM

Grilled Lamb Chops with Mustard Barbecue Sauce

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Chef John Reis of Hilton Harrisburg shares his recipe for Grilled Lamb Chops with Mustard Barbecue Sauce.

4 servings



· 1/2 cup Dijon mustard

· 1/4 cup sherry vinegar

· 1/4 cup ketchup

· 1/4 cup molasses

· 1/4 cup honey

· 2 tablespoons maple syrup

. 2 tablespoons rice wine vinegar

· Salt and freshly ground black pepper

· 8 lamb chops

· 2 tablespoons canola oil



- 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.

- Cover and let sit at room temperature for at least 30 minutes before serving. Can be made 2 days in advance and stored in the refrigerator.

- Preheat the grill to high. Season the lamb on both sides with salt and pepper to taste and brush with canola oil.

- Put the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes.

- 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.

- Remove the chops from the grill to a serving platter. Brush with more of the sauce and let rest for 5 minutes.

- Serve with grilled vegetables and Potatoes

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