Grilled Lamb Chops Dijon employs a savory marinade to add flavor and keep the chops moist, adapted from a recipe by Julia Child.
Grilled Lamb Chops Dijon
By Sue Lau | Palatable Pastime
Once again it is time for Blogger C.L.U.E. and for March, the bloggers have decided to do recipes around the theme of Easter. I was lucky enough to be assigned Liz Berg’s blog at That Skinny Chick Can Bake. She has awesome recipes for baked goods and desserts among other things. But this time I was attracted to the lamb, which just speaks of Easter time to me, and Spring in general.
And it might seem a little early to be grilling, or not. The weather today was more like May and quite sunny! So grilling definitely can be a plan when we are so lucky.
Also of note is that I love any recipe by Julia Child and this one seems to be adapted from her recipe for mustard coating and marinade for roast and broiled lamb and kebabs out of the cookbook The Way To Cook, with changes that Liz has made regarding cook method and meat cut.
Liz’s take on Julia’s recipe: Grilled Lamb Chops with Mustard, Rosemary and Garlic
I served this with my own concoction of couscous as a side.
Grilled Lamb Chops Dijon
Marinate 6 hours
Cook 10-15 minutes
- 2 tablespoons freshly minced garlic
- 1/2 teaspoon salt
- 2 tablespoons Dijon mustard
- 1 tablespoon light soy sauce
- 1 tablespoon fresh minced rosemary leaves, thyme, or oregano
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup olive oil
- 6 lamb chops
- Mix ingredients except chops in a small bowl.
- Marinate chops in this for 6 hours or overnight.
- Drain marinade and grill chops over indirect heat to 120ºF., then finish over direct heat until the temp comes up to 130ºF. for a nice char and medium-rare doneness. Adjust cooking time if you prefer.
- Rest chops ten minutes, then serve.
From the kitchen of palatablepastime.com
Recipe adapted from Julia Child and Liz Berg.
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Thank you for the nice recipe.
I hope you like it as much as we did! Great start to my grilling season. 🙂
Without remembering that you were assigned my blog, I looked at the title of your post and thought how my family would love these lamb chops. Duh!!! Perfect Easter selection and thanks for your lovely introduction! xo
Thanks Liz! You did a great job adapting that recipe! I had to shorten the title because with the hashtag it became way too long. That was the hardest part of this easy and delicious recipe!
Nothing says spring more than lamb. Your meal is fit for a celebration!
Thanks! I was glad to have help from Julia and Liz! 🙂
Lamb just screams Easter to me. Great choice and your couscous looks like the perfect side.
What a perfect choice for this month’s theme! Looks divine!
Thanks- I always felt lamb was perfect for Easter!
This looks amazing! I’m looking forward to grilling weather!
Depending on the day, it’s already here! Keep an eye on your weather forecast so you can be ready!
A perfect choice for Easter! However, I could eat lamb any day of the week…one of my favorites! Yours looks mouthwatering!
So many different ways to make lamb too.
Those lamb chops look perfect! And, I love the couscous with them. Going on the make as soon as the farmers market is open and we can get local lamb list…
Thanks! Couscous is easy- just stir in what you like into it.
Great grilling recipe!
Thanks! We’ve always loved chargrilled lamb!
Oh my. Lamb’s my absolute favorite meat. Your version looks and sounds absolutely fantastic. I’d have that for Easter dinner in a heartbeat!
It’s really quite simple. Even making the couscous as a simple side is easy too. I just added bits and bobs to my couscous, which steamed in 5 minutes.
I’ve not cooked lamb. Actually I don’t know if I’ve ever had it! But my husband likes it. Perfect recipe for Easter, Sue.
Thanks! It does taste different from other meats.
I made this recipe using shoulder chops and I didn’t plan the timing well. I left them in the marinade for 12 hours so the rosemary was very forward. We enjoyed the taste but less time would have been better. I will make them again because I love the combination of Dijon and Rosemary and stick to th 6 hours as directed.
Made for Susie’s Worls Tour
Awesome. I marinated these overnight and loved everything about them. Simple and good. Thanks for sharing, Sue.