Ingredients Jump to Instructions ↓

  1. 1/2 cup Dijon mustard

  2. 1/4 cup sherry vinegar

  3. 1/4 cup ketchup

  4. 1/4 cup molasses

  5. 1/4 cup honey

  6. 2 tablespoons maple syrup

  7. 2 tablespoons rice wine vinegar Salt and freshly ground black pepper

  8. 8 (4 to 5-ounce) porterhouse lamb chops

  9. 2 tablespoons canola oil Hawaiian sea salt , for garnish Chopped chives, for garnish

Instructions Jump to Ingredients ↑

  1. 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 or a grill pan over high heat. 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. Garnish with sea salt and chives . Serve 2 chops per person.


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