Herb Lamb Chops
These juicy grilled lamb chops are coated in a flavorful blend of Dijon mustard, herbs, garlic, and white wine for a simple yet elegant meal that's perfect for weeknights or special occasions.
Equipment
- Grill pan, outdoor grill, or broiler
- Small mixing bowl
- Basting brush
- Tongs
- Measuring spoons
- Serving platter
Ingredients
- 1 tablespoon dried Herbes de Provence or dried rosemary
- 1 tablespoon fresh rosemary or parsley, finely chopped
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon dry white wine
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 8 lamb loin chops, approximately 1-inch thick, trimmed
- Olive oil or cooking spray for greasing the cooking surface
Instructions
- Heat a grill pan over medium-high heat, or prepare an outdoor grill or broiler according to manufacturer directions.
- Lightly coat the grill surface with olive oil or cooking spray to help prevent sticking.
- In a small bowl, whisk together the dried herbs, fresh herbs, Dijon mustard, olive oil, white wine, garlic, salt, and black pepper until thoroughly blended.
- Brush the herb mixture generously over both sides of each lamb chop, ensuring an even coating.
- Arrange the lamb chops on the hot grill surface in a single layer.
- Cook for approximately 4 minutes per side, or until the lamb reaches your preferred level of doneness.
- Transfer the chops to a serving platter and allow them to rest for a few minutes before serving.
- Serve warm alongside a fresh salad, roasted vegetables, or crusty bread.
Notes
- Lamb continues to cook slightly while resting, so remove it from the heat just before it reaches your desired doneness.
- Fresh rosemary pairs especially well with lamb, but parsley or thyme are excellent alternatives.
- This recipe works equally well on a grill, under a broiler, or in a cast-iron skillet.
- For deeper flavor, marinate the lamb in the herb mixture for up to 2 hours before cooking.